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.