Lentil Stew with Spinach Recipe
A hearty, plant-based stew made with lentils, spinach, and aromatic spices—rich, filling, and ridiculously simple to prepare.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks diced
- Crushed tomatoes – 1 can 14 oz
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Fresh spinach – 5 cups loosely packed
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Smoked paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 2 tbsp
Instructions
- Heat oil in pot.
- Sauté onion, garlic, carrots, and celery for 5 minutes.
- Add cumin, coriander, paprika, salt, and pepper. Stir well.
- Pour in lentils, tomatoes, and broth. Stir.
- Bring mixture to boil, then reduce heat.
- Simmer uncovered 30–35 minutes until lentils are tender.
- Stir in spinach until wilted.
- Add lemon juice for brightness.
- Serve hot with crusty bread.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Iron: 26%
- Folate: 32%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes
- Add chili flakes if you like extra heat.
- Swap spinach with kale for variation.
- Leftovers taste better the next day—perfect meal prep win.