One-Pot Lentil and Spinach Stew with Garlic and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty, nutritious stew combining earthy lentils, fresh spinach, and ripe tomatoes simmered with garlic and spices for a comforting meal. This mediterranean-inspired vegan ready in about 45 minutes pairs dry brown lentils, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Ingredients

• 1 cup dry brown lentils
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1 medium, diced onion
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 diced medium onion, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 1 minute to release their aroma.
3. Step 3: Add 1 cup dry brown lentils and 14 oz canned diced tomatoes with their juice, stirring to combine. Pour in 4 cups vegetable broth and bring the mixture to a boil over high heat.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
5. Step 5: Stir in 4 cups fresh spinach leaves and cook uncovered for 3-4 minutes until the spinach wilts and softens. Season with 1 tsp salt and 1/2 tsp black pepper, stirring well before serving.