Cumin and Coriander-Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting, aromatic stew featuring earthy lentils and warming spices, perfect for chilly evenings. This vegetarian recipe, ready in about 50 minutes, pairs brown lentils, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 medium, diced carrot
• 1 stalk, diced celery
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups spinach

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 2 cloves garlic, minced, and cook for 3 minutes until softened but not browned.
2. Step 2: Add 1 medium carrot, diced, and 1 stalk celery, diced, and cook for 5 minutes until slightly tender.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup dried brown lentils, rinsed, 1 (14 oz) can diced tomatoes, and 4 cups vegetable broth, then bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
5. Step 5: Stir in 2 cups fresh spinach and cook for 2 more minutes until wilted. Season with salt and pepper to taste.