One-Pot Red Lentil Stew with Cumin and Spinach
A vibrant, protein-rich stew simmered with cumin-spiced lentils, tomatoes, and fresh spinach. This indian-inspired one pot (vegetarian) ready in about 35 minutes pairs olive oil, medium diced onion, minced garlic 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 tbsp olive oil
- 1 medium diced onion
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 cup rinsed red lentils
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add 1 medium onion and cook until softened, about 5 minutes.
- Step 2: Add 2 minced garlic cloves and 1 tsp ground cumin; cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup red lentils, 4 cups vegetable broth, 1 cup diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
- Step 5: Stir in 2 cups fresh spinach and 1 tbsp lemon juice; cook for 2 more minutes until spinach wilts.
- Step 6: Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Red Lentil Stew with Cumin and Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Red Lentil Stew with Cumin and Spinach?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Red Lentil Stew with Cumin and Spinach?
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 Red Lentil Stew with Cumin and Spinach 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.
Is One-Pot Red Lentil Stew with Cumin and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
