Lentil Stew with Spinach
Ladies, meet your new weeknight hero—Lentil Stew with Spinach. It’s hearty, green, and way more dependable than your morning motivation. This stew turns humble lentils and leafy spinach into a power couple worthy of a rom-com. It’s rich, earthy, and somehow makes you feel healthy without tasting like punishment. Each bite delivers warmth, comfort, and that smug “I eat plants and glow” energy. It’s quick, filling, and perfect for those nights when cooking feels optional but takeout guilt hits hard. Grab your spoon, queen—it’s time to stir, slurp, and savor your new favorite vegan obsession.
Lentil Stew with Spinach
A comforting, nutrient-packed Lentil Stew with Spinach featuring earthy lentils, tender vegetables, and fresh greens simmered in flavorful broth—wholesome, vegan, and completely satisfying.
Ingredients
- 1 ½ cups dried green lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 3 cups baby spinach leaves rinsed
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and slightly dramatic, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook until veggies soften and start smelling like you actually meal prep, about 5 minutes.
- Add lentils, diced tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir confidently like you own a cooking show.
- Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, until lentils are tender and stew thickens.
- Add spinach and stir until wilted into delicious green perfection. Add lemon juice for that bright, fresh finish.
- Garnish with parsley and serve hot with crusty bread or your favorite carb comfort.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 4.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 47 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 32%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes / Tips
- Add a dash of chili flakes for a kick if your taste buds crave drama.
- Stir in coconut milk for creamy indulgence and extra comfort.
- Leftovers? They taste even better the next day—like revenge, but edible.
- Serve with vegan garlic toast or quinoa for a complete meal.
- Bonus: It freezes beautifully for those “I can’t even” kind of days.
