Garlic and Herb Lentil Stew with Spinach and Tomatoes

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

A comforting vegetarian lentil stew rich with garlic, fresh herbs, spinach, and diced tomatoes, perfect for a hearty meal. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs green lentils, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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, rinsed green lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 14 oz can canned diced tomatoes
• 4 cups vegetable broth
• 4 cups baby spinach leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and onion becomes translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed green lentils, 14 oz canned diced tomatoes with their juice, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Stir in 4 cups baby spinach leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until spinach wilts.
5. Step 5: Remove from heat and stir in 1 tbsp lemon juice. Garnish with 2 tbsp chopped fresh parsley before serving hot.