Lentil Spinach Stew

Why You’ll Love This Recipe

This stew is simple, filling, and incredibly nutritious. It’s loaded with fiber, protein, iron, and essential vitamins from lentils and leafy greens, making it a great meatless option that doesn’t skimp on flavor or satisfaction. Plus, it’s easy to make, budget-friendly, and stores well—ideal for meal prepping or batch cooking. With a savory blend of seasonings and a touch of acidity to brighten the flavors, it’s a comforting bowl you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green or brown lentils (rinsed and drained)
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Diced tomatoes (canned or fresh)
• Vegetable broth or water
• Ground cumin
• Paprika
• Bay leaf
• Fresh spinach (or frozen)
• Salt
• Black pepper
• Lemon juice or vinegar (for brightness)
• Fresh parsley (optional, for garnish)

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
2. Stir in minced garlic, cumin, and paprika. Cook for 1–2 minutes until fragrant.
3. Add the lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender.
4. Remove the bay leaf. Stir in the spinach and cook for 3–5 minutes, just until wilted.
5. Adjust seasoning to taste. Stir in a splash of lemon juice or vinegar to brighten the flavors.
6. Serve hot, garnished with fresh parsley if desired.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Make it spicy: Add red pepper flakes, cayenne, or a chopped chili for heat.
• Use different greens: Kale, Swiss chard, or collard greens work well in place of spinach.
• Add protein: Stir in cooked chickpeas, white beans, or tofu for extra protein.
• Change the lentils: Red lentils cook faster and create a creamier texture—adjust cook time accordingly.
• Make it creamy: Add a splash of coconut milk for a rich, silky stew.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if needed to loosen.
This stew freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use canned lentils?

Yes, but reduce the cooking time and adjust the liquid since canned lentils are already cooked.

Is this stew vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free. Just double-check your broth ingredients to be sure.

Can I make this in a slow cooker?

Absolutely. Sauté the vegetables first, then add all ingredients (except spinach and lemon) to a slow cooker. Cook on low for 6–8 hours. Stir in spinach just before serving.

What type of lentils work best?

Green or brown lentils hold their shape well and are ideal for stew. Red lentils will break down and make it creamier.

Can I freeze this stew?

Yes, it freezes beautifully. Cool completely before storing in freezer-safe containers.

Can I add potatoes or sweet potatoes?

Yes, diced potatoes or sweet potatoes add heartiness and work well with the other ingredients.

How do I make it more flavorful?

Use a quality broth, sauté your spices well, and finish with acid (lemon or vinegar) to enhance the flavor.

What should I serve with this stew?

Crusty bread, rice, or a side salad make great pairings with this stew.

How long will it keep in the fridge?

It will stay fresh for up to 4 days when stored in an airtight container.

Can I serve this cold?

It’s best served warm, but it can be enjoyed at room temperature if desired.

Conclusion

Lentil Spinach Stew is a warm, hearty, and nutritious meal that’s easy to prepare and endlessly adaptable. Whether you’re cooking for your family, prepping lunches for the week, or looking for a meatless dinner option that still satisfies, this stew delivers comfort and flavor in every spoonful. Simple ingredients, big taste—this is one recipe you’ll come back to all season long.

Lentil Spinach Stew

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil Spinach Stew is a hearty, plant-based one-pot meal packed with green or brown lentils, spinach, vegetables, and warming spices. It’s nutritious, budget-friendly, and perfect for cozy dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean-Inspired
• Diet: Vegan

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• 4 cups fresh spinach (or 1 cup frozen spinach)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon lemon juice or vinegar
• Chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
2. Stir in garlic, cumin, and paprika. Cook for 1–2 minutes until fragrant.
3. Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender.
4. Remove the bay leaf. Stir in spinach and cook for 3–5 minutes until wilted.
5. Stir in lemon juice or vinegar to brighten the flavor. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

Notes

• Use canned lentils to shorten cook time—reduce liquid slightly.
• Add sweet potatoes or potatoes for extra heartiness.
• Swap spinach with kale, chard, or collards.
• Add red pepper flakes or cayenne for a spicy kick.
• Freezes well—store in airtight containers for up to 2 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 7g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg