Lentil Spinach Stew
A warm, hearty stew that combines tender brown lentils with fresh spinach in a savory, lightly spiced broth. This one-pot comfort meal comes together with simple pantry staples and delivers deep, earthy flavor. Perfect for a cozy weeknight dinner with crusty bread.
For 4 servings
- prep
Prep the vegetables and lentils.
1.Rinse the lentils under cold water until water runs clear.2.Finely chop the onion, dice the carrot and celery small, and mince the garlic.TIPSmall, uniform dice helps everything cook evenly and meld together in the stew. - saute · ~6 min
Sauté the aromatic vegetables.
1.Warm the olive oil in a large pot over medium heat.2.Add the onion, carrot, and celery. Cook until softened, about 5 minutes.3.Stir in the garlic and cook until fragrant, 30 seconds more. - saute · ~1 min
Bloom the spices and tomato paste.
1.Add the tomato paste, cumin, and smoked paprika to the pot.2.Stir constantly and cook for about 1 minute to deepen the flavors.TIPCooking the tomato paste until it darkens slightly and smells sweet removes any raw tinny flavor. - simmer · ~30 min
Simmer the stew until the lentils are tender.
1.Add the drained lentils, bay leaves, water, and the pinch of salt to the pot.2.Bring to a boil, then reduce the heat to low, cover, and let it simmer gently.3.Cook for 25-30 minutes, until the lentils are creamy and tender. - mix · ~3 min
Wilt in the spinach and finish the stew.
1.Remove and discard the bay leaves.2.Stir in the chopped spinach and let it wilt for 2-3 minutes.3.Remove from heat and stir in the fresh lemon juice.TIPStir the spinach in batches if your pot is very full; it will wilt down quickly. - garnish
Season to taste and serve.
Ladle the stew into bowls and finish with a crack of fresh black pepper.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not soak the brown lentils — they cook perfectly in 25-30 minutes without presoaking and hold their shape.
- 2Cut the carrot and celery into small, even dice so they soften at the same rate as the onion.
- 3Cook the tomato paste until it darkens and smells sweet to remove any raw, tinny flavor.
- 4Add salt only at the beginning of simmering; it helps the lentils soften and season from within.
- 5Stir the spinach in batches if the pot is full; it wilts down in under 2 minutes.
- 6Stir in the lemon juice only after removing the pot from heat to preserve its bright, fresh acidity.
Adapt it for your goals.
Vegan & Gluten-Free
The recipe is already vegan and gluten-free — serve with a side of crusty gluten-free bread for a fully inclusive meal.
Spicy HarissaSpicy Harissa
Stir in 1-2 tablespoons of harissa paste along with the tomato paste for a North-African inspired kick of heat and complexity.
Coconut Lentil Spinach StewCoconut Lentil Spinach Stew
Replace half the water with unsweetened coconut milk for a richer, creamier stew with a subtle tropical note.
Add Smoked SausageAdd Smoked Sausage
Slice 150g of smoked turkey or vegan sausage and add it during the last 10 minutes of simmering for a heartier, protein-packed meal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Brown lentils are an excellent source of protein and fiber, making this stew a satisfying meat-free meal that supports muscle health and digestion.
High in Iron and Folate
Lentils and spinach both provide iron and folate, essential for red blood cell production and energy metabolism.
Packed with Antioxidants
Spinach, carrots, and smoked paprika contribute a variety of antioxidants, including beta-carotene and vitamin C, which help protect cells from oxidative stress.
Low in Fat and Calories
With just one tablespoon of olive oil per serving, this stew is naturally low in fat while delivering robust flavor and satiety.
Frequently asked questions
Red lentils will break down into a mushier texture and cook in about 15 minutes, while green lentils hold their shape better but need up to 40 minutes. Brown is ideal for a creamy yet intact texture.
