One-Pot Lentil and Vegetable Stew with Spinach

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and nourishing one-pot stew featuring tender lentils and fresh vegetables simmered with fragrant spices and fresh spinach. This Mediterranean-inspired one-pot recipe (vegetarian, gluten free), ready in about 45 minutes, pairs dry brown lentils, carrot, celery stalk 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 rice, quinoa, or a quick salad. 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 dry brown lentils
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 3 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup dry brown lentils, 14 oz canned diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 3 cups roughly chopped fresh spinach and cook for 3 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Remove from heat and serve warm.