Amazing Lentil Stew with Spinach: 1 Hour Comfort

There’s just something special about a big, steaming bowl of hearty goodness on a chilly evening, you know? For me, it always comes down to simple, wholesome ingredients that just *work*. That’s why this Lentil Stew with Spinach is a star in my kitchen. It’s packed with flavor, feels incredibly substantial, and is actually super good for you – a trifecta I absolutely adore! I first whipped this up years ago when I was trying to eat healthier without sacrificing that comforting, home-cooked meal feel. It’s become my go-to for a satisfying plant-based dinner that everyone seems to love.

Why You’ll Love This Easy Lentil Stew with Spinach

Seriously, this lentil stew is a game-changer! Here’s why it’s earned a permanent spot in my recipe rotation:

• Super Simple to Make: Even if you’re new to cooking, you can totally nail this. Everything just simmers together!
• Ready in a Snap: Dinner on the table in about an hour from start to finish. Perfect for busy weeknights.
• Nutrient Powerhouse: Lentils are packed with protein and fiber, and you get a good dose of greens from the spinach. So good for you!
• Incredible Flavor: The blend of spices with the earthy lentils and veggies is just *chef’s kiss*.
• So Versatile: You can tweak it easily – add other veggies, a different spice, whatever you have on hand!
• Pure Comfort Food: It’s warming, filling, and just feels like a hug in a bowl.

Gather Your Ingredients for Lentil Stew with Spinach

Okay, let’s talk about what you’ll need to make this deliciousness happen. It’s all pretty standard stuff you probably have or can grab easily at the grocery store. Trust me, the simplicity of these ingredients is part of the magic!

Here’s your shopping list:

• 1 tablespoon olive oil – Just a little good-quality stuff to get things going.
• 1 large onion, chopped – Yellow or white works perfectly fine here.
• 2 carrots, chopped – Go ahead and dice these up. You could even roast them separately beforehand like in this recipe if you want an extra depth of flavor, but chopping them works beautifully too!
• 2 celery stalks, chopped – That classic mirepoix base is so important.
• 2 cloves garlic, minced – Or more if you’re a garlic fiend like me!
• 1 cup brown or green lentils, rinsed – Give them a good rinse under cold water. This just gets rid of any dust.
• 6 cups vegetable broth – Use a good low-sodium one so you can control the saltiness yourself.
• 1 (14.5 ounce) can diced tomatoes, undrained – Don’t drain these! All that juice is flavor.
• 5 ounces fresh spinach – A good big handful or two. It wilts down a lot!
• Salt and black pepper to taste – The finishing touches that make everything sing.

Step-by-Step Guide to Making Lentil Stew with Spinach

Alright, let’s get cooking! Making this lentil stew with spinach is honestly a breeze. It’s one of those recipes that practically makes itself, and the results are just so satisfying. Follow these simple steps, and you’ll have a pot of pure goodness ready in no time. If you love a good hearty soup, you should also check out my winter vegetable soup, and for a different lentil vibe, this Lebanese lemon lentil soup is amazing too!

Sautéing the Aromatics

First things first, grab a big pot or a Dutch oven and set it over medium heat. Add in your olive oil, then toss in the chopped onion, carrots, and celery. Let these guys cook down until they’re nice and soft, usually about 8 to 10 minutes. I find that sautéing the aromatics for a full 10 minutes really deepens the flavor, so don’t rush this step!

Adding Spices and Garlic

Once those veggies are tender, it’s spice o’clock! Add your minced garlic, cumin, coriander, turmeric, and even a pinch of cayenne if you’re feeling brave. Stir it all around and let it cook for just about 1 minute more. You’ll know it’s ready when you can really smell all those wonderful, fragrant spices.

Simmering the Lentils

Now for the stars of the show! Toss in your rinsed lentils, vegetable broth, and the can of diced tomatoes (juice and all!). Give it a good stir, then bring the whole glorious mixture up to a boil. Once it’s bubbling, reduce the heat to low, pop a lid on, and let it simmer away for 30 to 40 minutes. You’re looking for the lentils to be nice and tender.

Wilting the Spinach

This is where the magic happens super fast! Stir in your fresh spinach. It looks like a lot, but don’t worry, it wilts down beautifully in just 2 to 3 minutes. You just want to cook it until it’s tender. You can find another great way to use spinach in this Korean side dish!

Seasoning and Final Touches

Almost there! Now, taste your amazing lentil stew with spinach. Add salt and black pepper exactly how you like it. This is your chance to make it perfect for *your* taste buds. Give it a final big stir, and voilà!

Tips for the Best Lentil Stew with Spinach

Okay, you’ve got the recipe, but let me tell you my little secrets to making this lentil stew with spinach absolutely knock your socks off every single time. These aren’t really secrets, just good, honest cooking advice from years of making this stew and tons of other lentil treats, like these sweet potato lentil patties!

First off, don’t skimp on sautéing those veggies. Those first 8-10 minutes are crucial for building a deep flavor base. Think of it as laying down the foundation for a yummy house! Also, rinsing your lentils is non-negotiable for me. It just makes the stew cleaner tasting. If you can’t find brown or green lentils, red lentils will work, but they break down way faster, making the stew thicker, almost more like a puree, which isn’t quite the texture we’re going for here. And another thing, that fresh spinach? It’s key for that burst of freshness. Frozen spinach totally changes the texture, so stick with fresh if you can!

Serving Suggestions for Your Lentil Stew

This hearty lentil stew with spinach is pretty much a meal on its own, but serving it with a few extras just takes it to the next level! My absolute favorite thing to pair it with is a big slice of crusty bread. Seriously, something like this amazing Italian bread is perfect for soaking up every last bit of that delicious broth. Sometimes, if I’m feeling fancy or want something lighter, I’ll add a simple green salad on the side. And for a little creamy coolness, a dollop of plain Greek yogurt right on top is surprisingly delicious!

Storing and Reheating Your Lentil Stew

Leftover lentil stew with spinach is a total lifesaver for lunches or quick dinners. Just pop it into airtight containers once it’s cooled down a bit, and it’ll happily hang out in the fridge for up to 4 days. Honestly, I think it tastes even better the next day! If you want to stash it for longer, it freezes like a dream. Ladle it into freezer-safe containers or bags, and it’ll be good for about 3 months. When you’re ready to reheat, just pop it on the stove over medium-low heat, stirring occasionally until it’s warmed through. You might need to add a splash more broth or water, as lentils can thicken up while they sit.

Frequently Asked Questions about Lentil Stew

Got questions about this amazing lentil stew? I’ve got answers! It’s always good to know the little tricks and tips.

Can I use different types of lentils?

You sure can! Red lentils cook the fastest but get mushy, creating a thicker stew. Brown or green lentils are generally best for holding their shape. Just keep an eye on the cooking time!

How can I make this stew spicier?

Easy peasy! Just add a little more cayenne pepper, or a pinch of red pepper flakes when you add the other spices. You could even stir in a swirl of your favorite hot sauce at the end!

Is this recipe vegan?

Yep, this lentil stew is totally vegan as written! It’s packed with plant-powered goodness, just like many other vegetarian delights.

Nutritional Information Estimate

Just a heads-up, these numbers are estimates! They can bounce around a bit depending on the brands of broth and tomatoes you use, or even how big your spinach leaves are. But generally, you’re looking at about 280 calories per serving, with a fantastic 18g of protein and a whopping 15g of fiber to keep you full and happy. It’s a really wholesome meal!

Lentil Stew with Spinach

Print Recipe

A hearty and nutritious lentil stew with fresh spinach.

• Author: Mary
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 5 ounces fresh spinach
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
3. Stir in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and black pepper to taste.

Notes

• For a thicker stew, mash some of the lentils against the side of the pot.
• Serve hot with crusty bread.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 8g
• Sodium: 650mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 18g
• Cholesterol: 0mg

Keywords: lentil stew, spinach, vegetarian, healthy, easy recipe, comfort food