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Lentil Spinach Stew

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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.

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)

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

Find it online: https://thefamilycooking.com/lentil-spinach-stew/