lentil stew with spinach

Published on September 20, 2025
4.8 (245 reviews)

This lentil and spinach stew is the ultimate comfort dish for busy evenings. The earthy lentils soak up the aromatic broth while the bright spinach adds a fresh pop of color and nutrition. Ready in un

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lentil stew with spinach
Prep Time
15 min
Cook Time
30 min
Servings
4

Why You'll Love This Recipe

✓ Hearty & Nutritious: Lentils provide plant‑based protein and fiber, while spinach adds iron and vitamins for a balanced, filling meal.
✓ One‑Pot Simplicity: All ingredients cook together, minimizing cleanup and letting flavors meld in a single, aromatic pot.
✓ Budget Friendly: Dry lentils and frozen spinach are inexpensive, making this stew perfect for weeknight meals on a budget.

This lentil and spinach stew is the ultimate comfort dish for busy evenings. The earthy lentils soak up the aromatic broth while the bright spinach adds a fresh pop of color and nutrition. Ready in under an hour, it delivers protein, fiber, and a rainbow of vitamins without any fuss. Perfect for families, meal‑preppers, or anyone craving a wholesome, satisfying bowl.

2 tbsp olive oil Extra‑virgin for richer flavor.
1 medium onion, diced Yellow or white works fine.
2 garlic cloves, minced Adds aromatic depth.
2 carrots, sliced Adds natural sweetness.
1 tsp smoked paprika Gives a subtle smoky note.
4 cups vegetable broth Low‑sodium; can replace with water + bouillon.
3 cups fresh spinach Packed; can use frozen (thawed).
Salt & freshly ground black pepper To taste.

Instructions

lentil stew with spinach
1

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and carrot; cook 5‑6 minutes until softened. Stir in minced garlic and smoked paprika; sauté another minute until fragrant.

Pro Tip: Keep the heat moderate to avoid burning the garlic.
2

Add lentils & broth

Stir in the rinsed lentils, then pour in vegetable broth. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and let cook 20 minutes, stirring occasionally.

Pro Tip: Check the liquid level; add a splash of water if it looks too dry.
3

Season & simmer

Season the stew with salt and pepper. Continue to simmer for another 5‑7 minutes, allowing the lentils to become tender and the flavors to meld.

Pro Tip: Taste before final seasoning; lentils absorb salt.
4

Fold in spinach

Add the fresh spinach in batches, stirring until wilted. This only takes 2‑3 minutes. If using frozen spinach, ensure it is fully thawed and drained before adding.

Pro Tip: Cover the pot for a minute to steam the spinach faster.
5

Finish & serve

Give the stew a final stir, adjust seasoning if needed, and ladle into bowls. Drizzle a tiny splash of olive oil or a dollop of yogurt for extra richness, if desired.

Pro Tip: Serve with crusty bread for a complete meal.

Expert Tips

Tip #1: Toast lentils

Before adding broth, toast the rinsed lentils in the pot for 2 minutes. This brings out a nutty flavor and adds depth to the stew.

Tip #2: Add a splash of acid

A teaspoon of lemon juice or a dash of balsamic vinegar brightens the broth and balances the earthiness of lentils.

Tip #3: Cool for thicker texture

Refrigerate leftovers overnight; the stew thickens as lentils absorb more liquid, creating a heartier texture for next‑day meals.

Storage & Variations

Store the stew in airtight containers for up to 4 days in the refrigerator or freeze for 3 months. For a spicy twist, stir in a pinch of cayenne or a dash of hot sauce. Swap spinach for kale or Swiss chard, and add a smoked sausage for a non‑vegetarian version.

Nutrition

Per serving

Calories
320 kcal
Protein
18 g
Carbs
45 g
Fiber
12 g

Frequently Asked Questions

Yes, red lentils work, but they break down faster and create a creamier texture. Reduce the cooking time to 15 minutes and add the spinach a minute earlier to avoid over‑cooking.

The recipe is already vegan; just ensure the broth you use is vegetable‑based and avoid adding dairy toppings. A splash of coconut milk at the end adds richness without dairy.

Absolutely. Diced zucchini, sweet potato, or bell peppers blend well. Add them with the carrots so they have enough time to soften before the lentils finish cooking.

Recipe Summary

Prep
30 min
Cook
5 min
Total
35 min
Servings
3
Category: Healthy Recipes
Cuisine: International
Difficulty: Easy
Course: Main
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Quick Tips
  • Make ahead friendly
  • Freezer safe 3 months
  • Easily doubled
  • Customizable

Ingredients

  • 1 cup dry brown lentils
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 tsp smoked paprika
  • 4 cups vegetable broth
  • 3 cups fresh spinach
  • Salt & freshly ground black pepper

Instructions

1
Sauté aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and carrot; cook 5‑6 minutes until softened. Stir in minced garlic and smoked paprika; sauté another minute until fragrant....

2
Add lentils & broth

Stir in the rinsed lentils, then pour in vegetable broth. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and let cook 20 minutes, stirring occasionally....

3
Season & simmer

Season the stew with salt and pepper. Continue to simmer for another 5‑7 minutes, allowing the lentils to become tender and the flavors to meld....

4
Fold in spinach

Add the fresh spinach in batches, stirring until wilted. This only takes 2‑3 minutes. If using frozen spinach, ensure it is fully thawed and drained before adding....

5
Finish & serve

Give the stew a final stir, adjust seasoning if needed, and ladle into bowls. Drizzle a tiny splash of olive oil or a dollop of yogurt for extra richness, if desired....

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