One-Pot Lentil and Vegetable Stew with Turmeric and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty, nourishing one-pot stew combining lentils, seasonal vegetables, and vibrant turmeric, finished with fresh spinach for a comforting vegan meal. This mediterranean-inspired soups (vegan) ready in about 55 minutes pairs olive oil, yellow onion, diced, carrots, 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

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes (canned)
• 1 bay leaf
• 4 cups baby spinach leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onion is translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground turmeric, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes or until lentils are tender.
4. Step 4: Remove and discard bay leaf. Stir in 4 cups baby spinach leaves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Cook for another 3-4 minutes until spinach wilts and stew thickens slightly.
5. Step 5: Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice.