Hearty Lentil Stew with Spinach – A Nutritious Comfort Meal

Cold weather? Lazy weeknight? Raided your pantry and found half a bag of lentils staring back at you?

This lentil stew isn’t just another “healthy” recipe—it’s the ultimate flavor bomb that’ll make you forget it’s good for you.

Imagine tender lentils, garlicky spinach, and a rich tomato broth that clings to your spoon like it’s begging to be eaten. No fancy techniques, no 20-ingredient drama.

Just stupidly simple, stupidly delicious. And yes, it’s vegan, but even carnivores won’t miss the meat. Ready to out-cook your own expectations?

Why This Recipe Works

Lentils are the unsung heroes of the pantry—cheap, protein-packed, and impossible to overcook.

Spinach? It’s basically a nutrient delivery system disguised as a leafy green. Together, they create a stew that’s hearty without being heavy, flavorful without relying on salt, and quick enough for a Tuesday night.

The secret? A splash of vinegar at the end to wake up all the flavors. Genius?

Maybe. Delicious? Absolutely.

Hearty Lentil Stew with Spinach – A Nutritious Comfort Meal

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

320

kcal

Ingredients

• olive oil

• onion, diced

• garlic cloves, minced

• carrots, chopped

• dried green or brown lentils, rinsed

• vegetable broth

• diced tomatoes (1 can, 14 oz)

• cumin

• smoked paprika

• fresh spinach

• red wine vinegar

• Salt and pepper to taste

Step-by-Step Instructions

• Sauté the aromatics: Heat olive oil in a pot over medium heat. Add onion, garlic, and carrots. Cook until soft (about 5 minutes).
• Spice it up: Stir in cumin and smoked paprika. Let the spices toast for 30 seconds—this is where the magic happens.
• Add lentils and liquid: Pour in lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes.
• Spinach time: Toss in spinach and stir until wilted (about 2 minutes).
• Finish strong: Remove from heat, add vinegar, and season with salt and pepper. Taste and adjust. Pretend you’re a gourmet chef.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat on the stove with a splash of water to loosen the broth. Freezing? It’ll last 3 months, but the spinach might get a little sad.

IMO, it’s still worth it.

Why You Should Make This

This stew is a nutrient powerhouse: lentils for protein and fiber, spinach for iron, and carrots for vitamin A. It’s budget-friendly, meal-prep gold, and kid-approved (mostly—if they don’t pick out the spinach). Plus, it’s a one-pot wonder.

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Less cleanup = more happiness.

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 18g
• Carbs: 55g
• Fiber: 12g
• Fat: 4g

Common Mistakes to Avoid

• Overcooking the lentils: They should be tender, not mushy. Taste at 25 minutes.
• Skipping the vinegar: It’s not optional. It’s the difference between “good” and “where’s the recipe?”
• Underseasoning: Lentils need salt.
  

  Don’t be shy.

Alternatives

• No spinach? Use kale or Swiss chard.
• No vegetable broth? Water works, but add an extra pinch of salt.
• Want more protein? Throw in diced tofu or a fried egg on top.

FAQs

Can I use canned lentils?

Yes, but you’ll miss out on the depth of flavor. If you do, reduce the cooking time to 10 minutes.

Is this stew gluten-free?

Yep. Just double-check your broth label to be safe.

Can I make it in a slow cooker?

Sure.

Sauté the veggies first, then cook on low for 6–8 hours. Add spinach at the end.

Final Thoughts

This lentil stew is the culinary equivalent of a cozy blanket. It’s flexible, forgiving, and guaranteed to make you feel like you’ve got your life together—even if you don’t.

FYI, it pairs perfectly with crusty bread and a smug sense of accomplishment. Make it tonight.