Mediterranean Lentil & Spinach Stew
A hearty, vegan stew packed with protein-rich lentils, spinach, and fresh herbs for a nourishing weeknight dinner. This mediterranean-inspired vegan ready in about 35 minutes pairs red lentils, vegetable broth, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 328 calories and feeds 2, 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
- 1/2 cup red lentils
- 2 cups vegetable broth
- 1/2 cup, diced carrots
- 1/2 cup, diced celery
- 1/2 cup diced tomatoes
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 2 cups spinach
- 1 tsp olive oil
- 1 tbsp lemon juice
Instructions
- Step 1: Heat olive oil in a medium pot over medium heat. Add carrots, celery, and garlic, and sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in red lentils, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat to low.
- Step 3: Cover and simmer for 20 minutes until lentils are tender and broth has thickened slightly.
- Step 4: Stir in spinach until wilted (about 2 minutes), then add lemon juice and half the basil.
- Step 5: Season with salt and pepper to taste, then top with remaining fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mediterranean Lentil & Spinach Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Mediterranean Lentil & 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 red lentils from drying out.
Can I substitute ingredients in Mediterranean Lentil & 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 Mediterranean Lentil & Spinach Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Mediterranean Lentil & Spinach Stew?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect vegan recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
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