Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes
A hearty vegetarian stew blending green lentils with fresh spinach and tomatoes, enriched by aromatic herbs and cumin. This greek-inspired vegetarian (vegetarian) ready in about 55 minutes pairs rinsed green lentils, extra virgin olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed green lentils
- 3 tbsp extra virgin olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 4, minced garlic cloves
- 14 oz canned diced tomatoes
- 4 cups vegetable broth
- 4 cups, roughly chopped fresh spinach
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- 1.25 tsp sea salt
- 3/4 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced onion and 2 diced carrots, sautéing for 6-8 minutes until softened and slightly caramelized.
- Step 2: Stir in 4 minced garlic cloves, 1.5 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed green lentils, 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer gently uncovered for 30 minutes, stirring occasionally.
- Step 4: After 30 minutes, stir in 4 cups chopped fresh spinach, 1.25 tsp sea salt, and 3/4 tsp black pepper. Continue simmering for 10 more minutes until lentils are tender and spinach is wilted.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice for brightness before serving.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes?
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 rinsed green lentils from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes?
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 Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes 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 Slow-Simmered Greek Lentil Stew with Spinach and Tomatoes 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.
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