Lentil Spinach Hearty Stew (Print)

A nourishing medley of lentils, spinach, and spices for a warm, satisfying meal any time.

# What You Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 can (14 oz) diced tomatoes with juice
07 - 4 cups fresh spinach, roughly chopped

→ Liquids

08 - 5 cups vegetable broth
09 - 2 tablespoons olive oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf

→ Optional Garnishes

16 - Juice of 1/2 lemon
17 - Chopped fresh parsley

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, smoked paprika, and black pepper; cook for 1 minute to release aromas.
04 - Add lentils, diced tomatoes with juice, vegetable broth, bay leaf, and salt; stir to combine thoroughly.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender.
06 - Remove bay leaf. Stir in fresh spinach and cook for 2 to 3 minutes until wilted.
07 - Adjust seasoning as needed. Serve hot, garnished with lemon juice and chopped parsley if desired.

# Expert Advice:

01 -
  • It's deceptively simple yet tastes like you spent hours in the kitchen—and you really only spent about fifty minutes.
  • One pot means one cleanup, and honestly, that alone makes it worth making on a busy weeknight.
  • It's naturally vegetarian, vegan, and gluten-free, so everyone at the table can enjoy it without compromise.
02 -
  • Don't skip rinsing the lentils. I learned this the hard way when I bit down on a tiny stone once—now I always rinse thoroughly and run my fingers through them.
  • If your stew seems too thin after the lentils are cooked, you can mash some of the cooked lentils against the side of the pot with a spoon to thicken it. This also adds richness.
  • The stew actually tastes better the next day as the flavors have time to marry together. Make it ahead if you can.
03 -
  • If you prefer a brothier stew, add an extra cup of vegetable broth and reduce the cooking time slightly so the lentils don't get too soft.
  • Taste as you cook and adjust your salt partway through rather than all at the end—this allows the flavors to develop properly.
  • Use a good quality olive oil in the beginning of cooking; it makes a surprising difference in the depth of flavor.

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