Lentil Spinach Hearty Stew (Printable)

Nutritious lentils combined with spinach and spices create a hearty, flavorful Mediterranean main dish.

# What You'll Need:

01 - 1 cup dried brown or green lentils, rinsed

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 2 medium carrots, diced

05 - 2 celery stalks, diced

06 - 1 (14 oz) can diced tomatoes with juice

07 - 4 cups fresh spinach, roughly chopped

08 - 5 cups vegetable broth

09 - 2 tablespoons olive oil

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

16 - Juice of 1/2 lemon

17 - Chopped fresh parsley

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.

02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.

03 - Add ground cumin, ground coriander, smoked paprika, and black pepper. Cook for 1 minute to release the spices’ aromas.

04 - Add lentils, diced tomatoes with juice, vegetable broth, bay leaf, and salt. Stir thoroughly to combine.

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 chopped spinach and cook for 2 to 3 minutes until wilted.

07 - Adjust seasoning if necessary. Serve hot, optionally garnished with lemon juice and chopped parsley.

01 -

It comes together in under an hour, making it perfect for weeknight dinners when you want something wholesome without the fuss
The spice blend creates a warm, aromatic base that tastes like you've been cooking all day, but takes just minutes to build
It's naturally vegetarian and vegan, yet so hearty and protein-rich that no one misses meat—even the skeptics
Leftovers taste even better the next day as flavors deepen, making it ideal for meal prep or feeding a crowd

02 -

Rinse your lentils before cooking—this removes surface starch and prevents the stew from becoming gluey. I learned this the hard way after one batch turned into something more like lentil paste.
Don't salt the lentils before they're fully tender, as salt can slow down their softening. Add most of the salt in step four, then adjust at the very end.
The spinach must be added near the very end because cooking it for longer strips away its bright color and fresh quality. Save this step as your finale.
A squeeze of fresh lemon juice at the end is transformative—it's not required, but it's the difference between good and memorable.

03 -

If you prefer a thicker stew, mash some of the cooked lentils against the side of the pot before adding the spinach. This releases starch and creates a creamier texture without any dairy.
Taste the stew in stages as it cooks—this teaches you how flavors develop and when to adjust. By the time you're serving, you'll understand the dish deeply enough to make it your own.