This Lentil and Spinach Stew is a hearty, healthy dish filled with nutritious lentils and fresh spinach. It’s warm, flavorful, and perfect for a cozy meal anytime.
I like making this on busy days because it’s quick and easy. Sometimes I add a dash of lemon at the end for a tangy twist that wakes up the flavors!
If you want, serve it with crusty bread or a splash of hot sauce for extra spice. It’s a simple, tasty dish that keeps me full and happy.
Ingredients & Substitutions
Green Lentils: These hold up well in stew and give it a hearty texture. I recommend rinsing them well before cooking. If you don’t have lentils, try split peas—they cook quickly and are similar in health benefits.
Fresh Spinach: Adds vibrant flavor and softness at the end. I prefer baby spinach for its tender leaves, but frozen chopped spinach works if you squeeze out excess water first. Frozen may need a bit longer to cook down.
Onion and Garlic: These form the flavor base. Use yellow onion for sweetness and a bit of color. As a shortcut, pre-minced garlic and onion powder work, but fresh is best for flavor.
Vegetable Broth: It provides the stew’s liquid and depth. Use low-sodium broth to control salt. If you’re out, water with a splash of soy sauce can be a good substitute.
Spices: Cumin and paprika give warmth and color. I like to sprinkle a little cayenne for kick, but feel free to leave it out or add chili powder instead for different heat levels.
How do I cook lentils evenly without sogginess?
Use a consistent simmer rather than boiling rapidly. Rinse lentils thoroughly to remove debris. Keep them submerged in the broth and avoid stirring too much, which can break them down. Check for doneness after about 20-25 minutes—tender but firm.
How to Make Lentil and Spinach Stew?
Ingredients You’ll Need:
Dry Goods
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
Produce
- 2 cups fresh spinach leaves
- 1 onion, chopped
- 3 cloves garlic, minced
Spices & Oils
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 10 minutes; Cook: 30 minutes; Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Rinse the lentils under cold water. Chop the onion and mince the garlic. Wash the spinach leaves and set everything aside.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in garlic and cook for another minute.
3. Cook the lentils
Add lentils, diced tomatoes, cumin, salt, and pepper to the pot. Pour in vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
4. Add spinach and finish
Stir in spinach leaves. Cook for 5 minutes until wilted. Taste and adjust seasoning if needed. Serve hot with bread if desired.
