One-Pot Greek Lentil Stew with Spinach and Lemon
A hearty and fragrant vegetarian stew of brown lentils simmered with fresh spinach and bright lemon flavors, perfect for comforting meals. This greek-inspired vegetarian ready in about 55 minutes pairs brown lentils, rinsed, extra virgin olive oil, medium yellow onion, diced 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 brown lentils, rinsed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 4 cups vegetable broth
- 14 oz canned diced tomatoes, undrained
- 4 cups fresh spinach leaves
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, and 14 oz canned diced tomatoes with their juice. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30-35 minutes until lentils are tender.
- Step 4: Stir in 4 cups fresh spinach leaves and cook for 3-4 minutes until the spinach wilts.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Greek Lentil Stew with Spinach and Lemon take to make?
Total time is about 55 minutes (15 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 One-Pot Greek Lentil Stew with Spinach and Lemon?
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 brown lentils, rinsed from drying out.
Can I substitute ingredients in One-Pot Greek Lentil Stew with Spinach and Lemon?
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 One-Pot Greek Lentil Stew with Spinach and Lemon 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.
What goes well with One-Pot Greek Lentil Stew with Spinach and Lemon?
Greek vegetarian 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.
Related recipes
Greek-Style Lentil Salad with Feta and Fresh Herbs
Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes
Rajpura-Style Spiced Lentil and Spinach Stew
Slow-Simmered Greek Lentil Soup with Tomato and Cumin
Slow-Simmered Greek Lentil and Tomato Stew with Feta
Honey-Spiced Ethiopian Lentil Salad with Citrus Dressing
