Cumin-Spiced Lentil and Spinach Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty lentil stew with warm cumin notes, enriched with fresh spinach and lemon. This middle eastern-inspired vegetarian ready in about 50 minutes pairs brown lentils, chicken broth, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 3 cups chicken broth
• 1 tsp cumin seeds
• 2 medium carrots
• 1 onion
• 3 garlic cloves
• 4 cups fresh spinach
• 1/2 lemon
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Step 1: Rinse lentils under cold water. Dice carrots and onion into 1/4-inch pieces, and mince garlic.
2. Step 2: Heat olive oil in a large pot over medium heat. Add cumin seeds and cook for 1 minute until fragrant.
3. Step 3: Add onion, carrots, and garlic, and cook for 5 minutes until softened.
4. Step 4: Stir in lentils, chicken broth, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low and cover. Cook for 25 minutes until lentils are tender.
5. Step 5: Add spinach and cook for 2 minutes until wilted. Squeeze juice from 1/2 lemon into the pot.
6. Step 6: Taste and adjust seasoning with additional salt if needed. Serve hot with crusty bread.