This Lentil and Spinach Stew is a hearty, healthy dish with tender lentils and fresh spinach in a flavorful broth. It’s simple to make and perfect for a comforting meal any day.
I find it easy to toss everything in one pot and let it cook. Plus, I sometimes add a dash of lemon juice to brighten the flavors—my little secret!
If you want, served with crusty bread or a sprinkle of cheese, it makes a nice filling lunch or dinner.
Ingredients & Substitutions
Red Lentils: These quick-cooking lentils are the heart of the stew, offering lots of protein and thickness. I keep them rinsed well to remove debris. You can swap with yellow lentils if needed—they cook similarly but may be a touch softer.
Fresh Spinach:Adds vibrant color and a mild flavor that melts into the stew. I recommend chopping larger leaves. Frozen spinach works well too; just drain thoroughly and add at the end to prevent sogginess.
Onion and Garlic: These aromatics build the base flavor. I chop them fine for even cooking. If you’re out of fresh, a teaspoon of garlic or onion powder can work—though fresh always tastes better.
Tomatoes: Provide acidity and richness. Use canned diced tomatoes for ease; if fresh tomatoes are in season, chopped they work nicely. A pinch of sugar can balance the acidity if needed.
Spices (cumin, turmeric, salt): Create warmth and depth. I toast cumin briefly before adding other ingredients. You can substitute curry powder for a different flavor profile with similar spices.
How do I keep the spinach from overcooking and turning mushy?
Stewing spinach too long causes it to lose texture. Add it at the very end, about 2-3 minutes before serving, so it wilts just right. Stir well to distribute evenly and keep a bright, fresh look.
How to Make Lentil and Spinach Stew?
Ingredients You’ll Need:
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Pantry Staples
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
Seasonings
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
Prep time: 10 mins. Cook time: 30 mins. Total time: 40 mins.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion and garlic. Rinse the lentils under cold water. Set aside.
2. Sauté the aromatics
Heat olive oil in a large pot. Cook onion and garlic until soft, about 5 minutes.
3. Add spices and lentils
Stir in cumin, salt, and pepper. Add lentils and cook for 1-2 minutes, coating them with spices.
4. Pour in liquids and simmer
Add vegetable broth and diced tomatoes. Bring to a boil, then lower heat. Cover and cook for 25 minutes until lentils are tender.
5. Add spinach and finish
Stir in chopped spinach. Cook for another 2-3 minutes until wilted. Taste and adjust seasoning if needed.
