Deep Green Lentil Stew with Spinach, Tahini & Lemon

Name: Deep Green Lentil Stew with Spinach, Tahini & Lemon
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: ½ cup flat leaf parsley, finely chopped; finely grated zest of 1 lemon; 1 clove of garlic, finely minced; 1 tablespoon olive oil, plus extra for serving; 1 medium yellow onion, chopped; 1 stick of celery, chopped; 4 cloves of garlic, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; sea salt and ground black pepper, to taste; 1 lb 454 grams yukon gold potatoes, chopped into 1-inch pieces; 1 cup green lentils, rinsed; 4 cups 1 L vegetable stock, plus extra to thin if necessary; 3 cups baby spinach; ½ cup packed flat leaf parsley, chopped, plus extra for serving; ½ cup packed fresh basil leaves, chopped, plus extra for serving; ¼ cup tahini; Juice of ½ a lemon, plus extra for serving; 1 teaspoon gluten-free tamari soy sauce; chili flakes/Aleppo chili,, optional