This Lentil and Spinach Stew is a warm, hearty dish filled with nutritious lentils and fresh spinach. It’s easy to make and perfect for a comforting meal on a busy day.
I like how simple it is—just simmer everything in one pot. Sometimes I sneak in a little lemon juice for extra brightness, and my family loves the cozy taste.
If you want, serve it with crusty bread or a side of rice. It’s healthy, filling, and quick to put together—my kind of lunch or dinner!
Ingredients & Substitutions
Lentils: I recommend using red or green lentils—they cook faster and blend well into the stew. Tip: Rinse them well before cooking to remove any dirt. You can substitute with canned lentils for a quicker option, just drain and rinse.
Spinach: Fresh spinach adds vibrant color and a mild flavor. Be sure to wash it thoroughly. If fresh spinach isn’t available, frozen spinach works too—just thaw and squeeze out excess water before adding.
Onions & Garlic: These aromatics build flavor. I love using yellow onions for sweetness. For a milder taste, yellow or sweet onions are best. You can swap garlic for garlic powder, but use less—about ½ teaspoon per clove.
Tomatoes: Canned diced tomatoes add acidity and depth. Use fire-roasted for extra smoky flavor. If fresh tomatoes are available, blanch and chop them; they work well as a fresh substitute.
Spices & Broth: Cumin, coriander, and vegetable broth bring warmth and body. I prefer homemade or low-sodium broth to control salt. You can swap spices with a spice blend like Curry powder for a different flavor twist.
How do I cook lentils without turning them mushy?
Put rinsed lentils in a pot with water (3 cups water per 1 cup lentils). Bring to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until tender but not falling apart. Check occasionally to prevent overcooking. Drain excess water if needed.
How to Make Lentil and Spinach Stew?
Ingredients You’ll Need:
Vegetables
- 1 cup dried lentils
- 4 cups fresh spinach, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
Liquids & Spices
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Others
- 2 tablespoons olive oil
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Prepare ingredients
Rinse the lentils and chop the vegetables. Mince garlic and set everything aside.
2. Sauté aromatics
Heat olive oil in a pot. Add onion and garlic. Cook for 3-4 minutes until soft and fragrant.
3. Add vegetables and spices
Stir in carrots, cumin, turmeric, salt, and pepper. Cook for another 5 minutes.
4. Cook lentils
Add lentils and vegetable broth to the pot. Bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender.
5. Add spinach and finish
Stir in chopped spinach. Cook for 2-3 minutes until wilted. Adjust seasoning if needed. Serve warm.
