Ethiopian-Inspired Lentil and Spinach Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty vegan stew combining tender lentils and fresh spinach simmered with warm Ethiopian spices. This ethiopian-inspired vegan ready in about 50 minutes pairs brown lentils, spinach leaves, yellow onion 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

• 1.5 cups brown lentils
• 4 cups, packed spinach leaves
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 1.5 tbsp berbere spice
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse 1.5 cups brown lentils under cold water and drain.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1.5 tbsp berbere spice; cook for 2 minutes until fragrant.
4. Step 4: Add 1 tbsp tomato paste and mix well.
5. Step 5: Pour in 4 cups vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until lentils are tender.
6. Step 6: Add 4 cups packed fresh spinach leaves and 1 tsp salt, cooking for another 5 minutes until spinach wilts.
7. Step 7: Remove from heat, stir in 1 tbsp lemon juice for brightness, and serve warm with flatbread or rice.