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Vegan Red Lentil Stew with Spinach and Potatoes

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A cozy, nourishing stew made with red lentils, spinach, and potatoes, perfect for chilly nights and meal prepping.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 2 medium potatoes, peeled and cubed
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 1 large tomato or 1 cup canned diced tomatoes
  • 4 cups vegetable broth or water plus bouillon
  • 2 cups fresh spinach, roughly chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt to taste
  • Pepper to taste
  • 2 tbsp olive oil or neutral oil
  • 1 tbsp lemon juice or a splash of apple cider vinegar

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook until soft, about 5 minutes.
  2. Add garlic, cumin, and smoked paprika. Cook 30–45 seconds until fragrant.
  3. Stir in tomatoes and cook 2 minutes to break them down.
  4. Add rinsed red lentils, cubed potatoes, and vegetable broth. Bring to a boil.
  5. Reduce heat to a simmer. Cover and cook for 15–20 minutes until lentils and potatoes are tender, stirring occasionally.
  6. Uncover and mash a few lentils with the back of a spoon for thickness if desired.
  7. Stir in chopped spinach and lemon juice. Cook for 1–2 minutes until spinach wilts. Adjust salt and pepper. Serve hot.

Notes

Leftovers store well in the refrigerator for up to 4-5 days or can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/vegan-red-lentil-stew-spinach-potatoes/

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