One-Pot Spiced Lentil Stew with Tomatoes and Spinach
A hearty and warming lentil stew simmered with aromatic spices, fresh tomatoes, and vibrant spinach for a nutritious vegetarian meal. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 40 minutes pairs red lentils, olive oil, yellow onion 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 red lentils
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp crushed red pepper flakes
- 14 oz can diced tomatoes
- 4 cups vegetable broth
- 3 cups, roughly chopped fresh spinach leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
- Step 3: Add 1 cup red lentils, 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- Step 4: Stir in 3 cups roughly chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook for another 5 minutes until spinach wilts and lentils are tender.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice to brighten the flavors before serving.
Frequently asked questions
How long does One-Pot Spiced Lentil Stew with Tomatoes and Spinach take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Lentil Stew with Tomatoes 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 red lentils from drying out.
Can I substitute ingredients in One-Pot Spiced Lentil Stew with Tomatoes 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 Spiced Lentil Stew with Tomatoes 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 Spiced Lentil Stew with Tomatoes and Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was so flavorful and easy to make! My whole family loved it.
- ★★★★★
Loved it! Perfect for a cold day.
- ★★★★☆
Quick and easy, but the spinach wilted too much. Still delicious though.
