Pin this This savory stew combines tender lentils with fresh spinach, sautéed onions, carrots, and celery, all simmered in a flavorful vegetable broth. Aromatic spices like cumin, smoked paprika, coriander, and thyme enhance the dish’s depth, while diced tomatoes add a bright, rich touch. Cooked gently until lentils are tender and spinach wilts, it is a wholesome and comforting option suitable for various diets. Enjoy with crusty bread or rice for a complete meal.
Discovering this Savory Lentil and Spinach Stew felt like finding a warm hug on a chilly evening. The blend of tender lentils and vibrant spinach simmered with spices quickly became my go-to comfort food.
I still remember the first time unexpected guests dropped by and this stew turned a simple meal into a memorable evening filled with laughter and full plates.
Ingredients
- Dried brown or green lentils: I always rinse these well to remove any dust and ensure they cook evenly
- Olive oil: Adds richness and helps soften the veggies beautifully
- Yellow onion: Finely chopped for that sweet base flavor that marries all the spices
- Carrots and celery: Dice them in similar sizes so they cook uniformly
- Garlic cloves: Minced fresh for that punch that wakes up the whole dish
- Fresh spinach: Roughly chopped to wilt just perfectly without looking sad on the plate
- Diced tomatoes with juices: Bring acidity and a little bit of sweetness to balance the earthiness
- Vegetable broth and water: I like aromatic broths for depth but water keeps it light
- Spices (cumin, smoked paprika, coriander, thyme, bay leaf): These are the heartbeats that make this stew sing
- Salt and pepper: Season carefully at the end for perfect balance
- Juice of half a lemon: Optional but gives a bright lift that keeps the flavors fresh
Instructions
- Get Everything Ready:
- Gather your ingredients and give the lentils a good rinse under cold water. Chop all your veggies to similar sizes for even cooking.
- Sweat the Veggies:
- Heat olive oil in a large pot on medium heat. As the oil shimmers, add onion, carrots, and celery. Sauté until they soften and release a sweet aroma, about 5 to 7 minutes.
- Add the Spices:
- Stir in garlic, cumin, smoked paprika, coriander, and thyme. Let them toast gently for about a minute until the air fills with fragrant, warm notes.
- Bring the Stew Together:
- Pour in the rinsed lentils, diced tomatoes with juices, vegetable broth, water, and toss in the bay leaf. Stir everything well and bring to a rolling boil where the surface bubbles with energy.
- Simmer to Tenderness:
- Lower the heat to keep a gentle simmer, cover the pot, and let it cook for 25 to 30 minutes. You’ll know it’s ready when the lentils are tender and the stew has thickened slightly.
- Finishing Touches:
- Remove the bay leaf. Stir in the fresh spinach and cook just 2 to 3 minutes more until it wilts and brightens the stew. Season with salt and freshly ground black pepper. If you like, add a squeeze of lemon for a little zing. Serve hot and enjoy the comforting warmth.
Pin this This stew quickly became more than just dinner. It was comfort for cold nights and a reason to gather close at the table, making even ordinary days feel special.
Keeping It Fresh
Always add the spinach last so it retains its bright green hue and slightly crisp texture, bringing life into the stew at the final moment.
Serving Ideas That Clicked
I love serving this stew with crusty bread to soak up every tasty drop or over a bed of fluffy rice to make it extra filling on colder days.
A Time This Recipe Saved the Day
Once, with nothing planned and guests arriving early, this stew came together quickly and turned an ordinary evening into a warm, shared memory.
- Don't forget to taste before serving to balance the spices just right
- Feel free to swap spinach with kale or chard for a twist
- Adding a drizzle of extra-virgin olive oil at the end always feels like a little gift to yourself
Pin this Thanks for stopping by the kitchen with me. Remember, the best recipes are those made with a little heart and a lot of sharing.
Recipe Questions & Answers
- → What type of lentils work best for this stew?
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Brown or green lentils are ideal as they hold their shape well and absorb flavors during cooking.
- → Can I substitute the spinach with other greens?
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Yes, kale or Swiss chard can be used as alternatives to spinach for a slightly different texture and flavor.
- → How should I adjust the seasoning for more depth?
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Adding a drizzle of extra-virgin olive oil before serving and a splash of lemon juice brightens the flavors.
- → Is it possible to prepare this stew ahead of time?
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Absolutely, the stew keeps well refrigerated and flavors often deepen after resting overnight.
- → What dishes pair well with this lentil and spinach stew?
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It complements crusty bread or a serving of rice, providing a hearty and balanced meal.
