Lentil and Spinach Stew

This Lentil and Spinach Stew is a warm, satisfying meal that comes together with pantry staples and fresh greens. It’s perfect for weeknights or a chilly weekend dinner when you want comfort without fuss.

A simple, tasty reason to make this stew

I love this recipe because it pairs cozy, earthy lentils with bright spinach for a balanced bowl. The flavors feel seasonal in cooler months but work year-round. It also stretches well for leftovers and freezes nicely, so you get extra value from one pot. If you like heartier meals, you might also enjoy this hearty chicken and vegetable stew for another one-pot idea.

Cozy Flavor with Everyday Ingredients

The base uses onions, garlic, carrots, and tomatoes to build depth. Spices such as cumin and smoked paprika add warmth without needing fancy items. The spinach brightens the whole stew at the end, giving both color and a fresh pop.

Quick to Make, Easy to Love

Red or green lentils cook quickly and absorb flavor fast. With a short sauté and a simmer, this dish is ready in under an hour. It’s friendly for busy cooks who still want homemade comfort.

Ingredients and substitutions

Below is what you’ll need and several swaps if you have dietary needs or limited ingredients.

What You’ll Need for This Recipe

• 1 cup dried lentils (red or green), rinsed
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced (optional)
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes or 2 cups fresh, chopped
• 4 cups vegetable stock or water
• 4 cups fresh spinach, roughly chopped
• 1 tsp ground cumin
• 1 tsp smoked or sweet paprika
• 2 tbsp olive oil
• 1 tbsp lemon juice (to finish)
• Salt and black pepper to taste
• Optional: a pinch of red pepper flakes for heat

Smart Swaps for Dietary Needs

• Gluten-free: This stew is naturally gluten-free; just check the stock label.
• Lower sodium: Use low-sodium stock and add salt at the end.
• Creamier version: Stir in 1/2 cup plain yogurt or coconut milk (dairy-free) before serving.
• Lentil types: Red lentils break down and make a thicker stew; green lentils hold shape for a chunkier texture.

Smart Variation (Optional)

Add a chopped potato or a cup of cooked grains (rice, farro) for extra body. For a smoky twist, add a teaspoon of smoked paprika and a splash of balsamic vinegar.

For another lentil-forward soup idea with similar warming spices, see this spiced carrot and lentil soup.

How to make the Lentil and Spinach Stew

Follow these steps for a reliable, tasty pot of stew.

Step-by-step cooking instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened, about 6–8 minutes.
2. Stir in garlic, cumin, and paprika; cook 1 minute until fragrant.
3. Add rinsed lentils and diced tomatoes. Pour in the vegetable stock. Bring to a boil.
4. Reduce heat and simmer, uncovered, until lentils are tender: about 20 minutes for red lentils, 25–30 for green. Stir occasionally and add more liquid if it looks too thick.
5. Stir in chopped spinach and cook 2–3 minutes until wilted. Finish with lemon juice, salt, and pepper. Serve hot.

Step	Details
1	Sauté aromatics (onion, carrot, celery) in olive oil until soft.
2	Add spices and garlic, then toast briefly to release aroma.
3	Add lentils, tomatoes, and stock; simmer until lentils are tender.
4	Stir in spinach, season, and finish with lemon.

Tips for Texture, Timing & Tools

• Use a wide pot so liquid evaporates evenly and lentils cook uniformly.
• Red lentils will break down for a creamy stew; green lentils hold their shape.
• If you prefer a thicker stew, mash a cup of cooked lentils against the pot side and stir.
• To make this in a pressure cooker, reduce simmer time (follow your device’s lentil guide). For a related slow-simmer comfort meal, try this apple cider stew over mashed potatoes for inspiration.

Storage, reheating

Below are storage tips and answers to common questions so leftovers stay great.

How to Store It Right

Cool the stew to room temperature, then transfer to airtight containers. Keep in the refrigerator for 3–4 days. For longer storage, freeze in portioned containers for up to 3 months.

Reheating Without Losing Flavor

Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened. Fresh lemon juice or a handful of chopped herbs right before serving brightens the flavor.

A Dish Worth Making Again and Again

This stew makes great lunches and packs well. Serve with crusty bread, rice, or a dollop of yogurt for variety.

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FAQs

Can I use frozen spinach?

Yes. Add frozen spinach in the last 5 minutes of cooking, giving it a bit more time to thaw and incorporate.

What type of lentils are best for this stew?

Both red and green work. Choose red for a creamy texture or green for firmer lentils that hold shape.

Can I make this in a slow cooker?

Yes. Brown the aromatics on the stove first, then transfer everything to the slow cooker and cook on low for 4–6 hours.

Is this recipe good for meal prep?

Absolutely. It stores and freezes well and tastes even better the next day as flavors meld.

For another slow-simmer idea that pairs well with mashed sides, see this apple cider stew over mashed potatoes.

Conclusion

Lentil and Spinach Stew is an easy, nourishing recipe that fits weeknight schedules and meal prep plans. If you’d like a spicy Mediterranean take on lentils and spinach for a different flavor profile, try Mediterranean Spicy Lentil Soup with Spinach for inspiration: Quick Mediterranean Lentil Soup.