Savory French Lentil Stew with Spinach and Herbs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, nourishing French-inspired lentil stew simmered with fresh herbs and spinach for a warming vegetarian meal. This French recipe (vegetarian), ready in about 50 minutes, pairs green French 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 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 cup green French lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3 cloves minced garlic
• 4 cups vegetable broth
• 1 bay leaf
• 2 fresh thyme sprigs
• 3 cups, roughly chopped fresh spinach leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 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: Rinse 1 cup green French lentils under cold water and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced large carrot, and 1 diced celery stalk, sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 3 cloves minced garlic and cook for 1 minute until aromatic.
4. Step 4: Add the rinsed lentils, 4 cups vegetable broth, 1 bay leaf, and 2 sprigs fresh thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
5. Step 5: Remove bay leaf and thyme sprigs. Stir in 3 cups roughly chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until spinach wilts.
6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice for brightness. Serve warm with crusty bread or over rice.