One-Pot Lentil and Chickpea Stew with Spinach

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty, nutritious stew combining red lentils, chickpeas, and fresh spinach simmered in a spiced tomato broth. This Mediterranean-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, canned chickpeas, drained and rinsed, fresh spinach, chopped 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 red lentils
• 1 cup canned chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the pot, cooking and stirring for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 1 cup red lentils, 1 cup drained canned chickpeas, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
4. Step 4: Add 3 cups chopped fresh spinach to the stew, stirring until wilted, about 2 minutes.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp lemon juice. Serve warm.