Deep Green Lentil Stew with Spinach, Tahini & Lemon

Why You’ll Love This Recipe

• Rich and comforting: I love how the tender lentils create a hearty stew with a naturally satisfying texture.

• Beautiful deep green color: I blend fresh spinach and herbs into the broth for a vibrant, appetizing finish.

• Creamy without dairy: I use tahini to add richness and a silky consistency without cream.

• Bright lemon flavor: I finish the stew with fresh lemon juice to balance the earthy lentils and warm spices.

• Packed with plant-based ingredients: I combine lentils, spinach, vegetables, and herbs for a nourishing meal.

• Perfect for meal prep: I find that this stew tastes even better after the flavors have had time to develop.

• Easy to customize: I can add different greens, adjust the spices, or change the consistency to suit my preferences.

Ingredients

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

For the Lentil Stew

• 1 cup dried green or brown lentils, rinsed and drained

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, finely diced

• 2 medium celery stalks, finely chopped

• 1 medium carrot, finely diced

• 4 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon ground turmeric

• ½ teaspoon smoked paprika

• ¼ teaspoon freshly ground black pepper

• ¾ teaspoon salt, or to taste

• 4 cups vegetable broth

• 1 cup water, plus more as needed

• 1 bay leaf

• 1 tablespoon fresh lemon zest

• 2 tablespoons fresh lemon juice

For the Deep Green Spinach Mixture

• 5 ounces (140 g) fresh baby spinach

• ½ cup fresh parsley, roughly chopped

• ¼ cup fresh cilantro, roughly chopped

• 2 tablespoons fresh dill, chopped

• ¼ cup water or vegetable broth

• 1 tablespoon fresh lemon juice

For the Creamy Tahini Finish

• ¼ cup tahini

• 2 tablespoons fresh lemon juice

• 1 small garlic clove, finely grated

• 3–4 tablespoons warm water

• Pinch of salt

Optional Garnishes

• Fresh parsley or cilantro

• Extra virgin olive oil

• Toasted sesame seeds

• Crushed red pepper flakes

• Lemon wedges

• Freshly ground black pepper

• Crispy roasted chickpeas

• Warm pita bread or crusty bread

Directions

Step 1: Prepare the Lentils

I begin by placing the dried lentils in a fine-mesh strainer and rinsing them thoroughly under cold running water.

I check for any small stones or debris and remove them if necessary.

I prefer using green or brown lentils because they hold their shape during cooking while still becoming tender and creamy.

I set the rinsed lentils aside while preparing the vegetables.

Step 2: Sauté the Aromatic Vegetables

I heat the olive oil in a large, heavy-bottomed pot over medium heat.

I add the diced onion, chopped celery, and carrot.

I cook the vegetables for approximately 5–7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

I love how this combination creates a flavorful base for the stew.

Next, I add the minced garlic and cook for another 30–60 seconds, stirring frequently until fragrant.

Step 3: Toast the Spices

I add the ground cumin, coriander, turmeric, smoked paprika, black pepper, and salt to the pot.

I stir continuously for approximately 30 seconds, allowing the spices to warm in the olive oil.

I find that briefly toasting the spices enhances their aroma and brings out their deeper flavors.

I take care not to let the garlic or spices burn.

Step 4: Add the Lentils and Broth

I add the rinsed lentils to the pot and stir to coat them in the aromatic vegetable mixture.

I pour in the vegetable broth and water, then add the bay leaf.

I bring everything to a gentle boil over medium-high heat.

Once boiling, I reduce the heat to low, partially cover the pot, and let the stew simmer.

Step 5: Simmer Until the Lentils Are Tender

I cook the lentils for approximately 25–35 minutes, stirring occasionally.

I check the liquid level during cooking and add a little more water or vegetable broth if the stew becomes too thick.

I look for lentils that are tender but still mostly hold their shape.

I prefer keeping the stew slightly brothy at this stage because the tahini and blended greens will thicken it later.

Once the lentils are cooked, I remove the bay leaf.

Step 6: Prepare the Deep Green Spinach Mixture

While the lentils simmer, I prepare the green mixture.

I place the spinach, parsley, cilantro, dill, water or vegetable broth, and lemon juice into a blender.

I blend until the mixture becomes smooth and vibrant green.

If needed, I add another tablespoon or two of liquid to help the ingredients blend evenly.

I love how this mixture gives the stew its beautiful color and fresh herbal flavor.

For a more rustic texture, I sometimes finely chop the greens instead of blending them.

Step 7: Stir the Greens Into the Stew

Once the lentils are tender, I reduce the heat to low.

I pour the blended spinach and herb mixture into the pot and stir gently until evenly incorporated.

I let the stew simmer for approximately 3–5 minutes, just long enough for the spinach to soften and the flavors to combine.

I avoid boiling the stew vigorously at this stage because I want to preserve the vibrant green color.

Step 8: Prepare the Creamy Tahini Mixture

In a small bowl, I combine the tahini, fresh lemon juice, grated garlic, and a pinch of salt.

I whisk everything together until well combined.

The mixture may initially become thick, so I gradually add warm water, one tablespoon at a time, until smooth and creamy.

I prefer preparing the tahini separately because it blends more easily into the stew without forming lumps.

Step 9: Add the Tahini and Lemon

I remove the pot from direct heat and allow the stew to cool for about a minute.

I stir a few spoonfuls of warm broth into the tahini mixture to loosen it further.

Next, I slowly pour the tahini mixture into the stew, stirring continuously.

I add the lemon zest and remaining lemon juice, then mix until everything is evenly combined.

I taste the stew and adjust the salt, lemon juice, or spices as needed.

I love how the tahini creates a silky texture while the lemon brings brightness to the earthy lentils.

Step 10: Adjust the Consistency

If I want a thicker stew, I use the back of a spoon to mash a small portion of the lentils against the side of the pot.

I stir the mashed lentils back into the broth to create a naturally creamy texture.

If I prefer a thinner consistency, I add a splash of warm vegetable broth or water.

I find that the ideal texture is thick enough to feel hearty but still loose enough to spoon easily into bowls.

Step 11: Garnish and Serve

I ladle the warm lentil stew into serving bowls.

I finish each portion with a drizzle of extra virgin olive oil, chopped fresh herbs, and a sprinkle of toasted sesame seeds.

For extra brightness, I add a squeeze of fresh lemon juice.

I sometimes sprinkle crushed red pepper flakes over the top for gentle heat.

I especially enjoy serving this stew with warm pita bread, crusty sourdough, or a side of fluffy rice.

Servings and Timing

I find that this recipe makes approximately four generous main-course servings or six smaller portions when served alongside bread, rice, or other dishes. These are estimated timings for my version of the recipe, and the exact cooking time depends on the type and age of the lentils.

Variations

Add Kale or Swiss Chard

I sometimes replace part of the spinach with finely chopped kale or Swiss chard.

I add tougher greens earlier in the cooking process so they have enough time to become tender.

I love how these greens add a slightly earthier flavor and a heartier texture.

Make It Extra Creamy

When I want a richer stew, I add an extra tablespoon or two of tahini.

I also sometimes blend a small portion of the cooked lentils with broth before returning them to the pot.

I find that this creates a velvety consistency without needing dairy.

Add Coconut Milk

I occasionally replace ½ cup of the vegetable broth with unsweetened coconut milk.

I love how coconut milk adds gentle sweetness and a creamy texture that complements the warm spices.

I usually increase the lemon juice slightly to keep the flavors balanced.

Make It Spicy

When I want more heat, I add cayenne pepper, crushed red pepper flakes, or a spoonful of harissa.

I especially enjoy finishing the stew with chili oil or a pinch of Aleppo pepper.

I find that the spicy notes contrast beautifully with the creamy tahini.

Add Chickpeas

I stir in 1 cup of cooked chickpeas during the final 10 minutes of simmering.

I love how chickpeas add extra texture and make the stew even more substantial.

Try Red Lentils

I sometimes use red lentils instead of green or brown lentils when I want a softer, creamier stew.

I reduce the simmering time to approximately 15–20 minutes because red lentils cook more quickly and tend to break down.

I find that this variation creates a thicker, almost soup-like texture.

Add Fresh Ginger

I add 1 teaspoon of finely grated fresh ginger along with the garlic.

I enjoy how ginger adds warmth and a slightly spicy freshness that works well with turmeric, lemon, and spinach.

Make It a One-Pot Grain Bowl

I serve the finished stew over cooked quinoa, brown rice, or bulgur.

I top it with fresh herbs, toasted sesame seeds, and an extra drizzle of tahini sauce.

I find that this variation makes an especially satisfying lunch or dinner.

Storage/Reheating

Refrigerating

I allow the stew to cool slightly before transferring it to airtight containers.

I refrigerate it promptly and store it for up to 3–4 days.

I find that the flavors deepen as the stew rests, making leftovers especially delicious.

The stew may thicken in the refrigerator because the lentils continue absorbing liquid.

Freezing

I can freeze the stew in freezer-safe containers for up to 2–3 months.

I leave a little space at the top of each container to allow for expansion.

I prefer freezing individual portions because they are convenient for quick lunches and dinners.

The tahini may slightly change the texture after thawing, but I can restore the consistency by stirring the stew thoroughly while reheating.

Reheating on the Stovetop

I transfer the stew to a saucepan and warm it over low to medium-low heat.

I add a splash of water or vegetable broth to loosen the consistency.

I stir occasionally until the stew is heated through.

I avoid prolonged boiling because I want to preserve the fresh flavor of the herbs and lemon.

Reheating in the Microwave

I place a portion of stew in a microwave-safe bowl.

I cover it loosely and heat in short intervals, stirring between each interval until thoroughly heated.

I add a small splash of water if the stew has become too thick.

Refreshing the Flavor

I find that lemon and fresh herbs can become less pronounced during storage.

Before serving leftovers, I often add another squeeze of fresh lemon juice and a sprinkle of chopped parsley or cilantro.

I sometimes finish with a small drizzle of tahini or olive oil to restore the stew’s rich, silky texture.

Meal Prep Tips

I like dividing the stew into individual containers for convenient lunches.

I store fresh garnishes separately and add them just before serving.

When I plan to freeze several portions, I sometimes reserve part of the tahini mixture and add it after reheating for an especially smooth finish.

FAQs

1. Can I make deep green lentil stew with canned lentils?

Yes! I can use canned lentils when I want to reduce the cooking time.

I drain and rinse approximately 2½–3 cups of canned lentils, then add them after sautéing the vegetables and spices.

I reduce the broth slightly and simmer for approximately 10–15 minutes before adding the spinach mixture and tahini.

I find that canned lentils make this recipe especially convenient for busy evenings.

2. Why did my lentil stew lose its bright green color?

I find that spinach and fresh herbs can darken when cooked for too long or exposed to high heat.

To preserve the vibrant color, I add the blended greens near the end of cooking and avoid boiling the stew vigorously afterward.

I also stir in the lemon juice toward the end, since prolonged cooking in an acidic broth can dull the greens.

3. Can I make this lentil stew without tahini?

Absolutely. I can omit the tahini for a lighter stew or replace it with a little unsweetened coconut milk or cashew cream.

I sometimes blend a portion of the cooked lentils to create a naturally creamy texture.

I find that the spinach, herbs, spices, and lemon still provide plenty of flavor without tahini.

4. Do I need to soak lentils before making this stew?

I usually don’t soak green or brown lentils because they cook relatively quickly.

I simply rinse them thoroughly and add them directly to the pot.

If I have older lentils that take longer to soften, I allow extra simmering time and add more broth as needed.

I find that soaking is optional rather than necessary for this recipe.

5. What can I serve with spinach, tahini, and lemon lentil stew?

I love serving this stew with warm pita bread, crusty sourdough, fluffy rice, or roasted vegetables.

For extra texture, I sometimes top it with crispy chickpeas, toasted seeds, or crunchy homemade croutons.

I also enjoy pairing it with a fresh cucumber and tomato salad for a light, refreshing contrast.

Conclusion

Deep Green Lentil Stew with Spinach, Tahini & Lemon is a comforting, flavorful dish that brings together earthy lentils, vibrant greens, creamy tahini, and bright citrus. I love how the ingredients create a rich, satisfying stew while still tasting fresh and lively.