Cumin-Scented Lentil and Spinach Stew
A comforting, hearty stew of earthy lentils simmered with aromatic cumin and fresh spinach for a nutritious vegetarian meal. This middle eastern-inspired soups (vegetarian, gluten-free) ready in about 50 minutes pairs dry brown lentils, vegetable broth, extra virgin olive oil 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 dry brown lentils
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 4 cups fresh spinach, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Rinse 1 cup dry brown lentils under cold water and drain. In a large pot, heat 2 tbsp extra virgin olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 1/2 tsp ground cumin, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
- Step 3: Add the rinsed lentils and 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
- Step 4: Stir in 4 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper; cook uncovered for 5 more minutes until the spinach wilts and the stew thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Scented Lentil and Spinach Stew take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Scented Lentil and Spinach Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Cumin-Scented Lentil and Spinach Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Scented Lentil and Spinach Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Scented Lentil and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
