Vegetarian Lentil and Spinach Stew
A hearty lentil and spinach stew rich in protein and nutrients, with warming spices and fresh herbs. This Mediterranean-inspired vegetarian recipe (high-protein), ready in about 55 minutes, pairs dry green lentils, fresh spinach leaves, 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 dry green lentils
- 4 cups fresh spinach leaves
- 1 medium, diced onion
- 1 large, diced carrot
- 2 diced celery stalks
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry green lentils under cold water until clear. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 1 large diced carrot, 2 diced celery stalks, and 3 minced garlic cloves; sauté for 5-6 minutes until vegetables soften and become fragrant.
- Step 2: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika; cook for 1 minute until spices release their aroma.
- Step 3: Add rinsed lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
- Step 4: Stir in 4 cups fresh spinach leaves and cook for another 3 minutes until wilted.
- Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Adjust seasoning to taste and serve warm with crusty bread or over rice.
Frequently asked questions
How long does Vegetarian Lentil and Spinach Stew 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 Vegetarian Lentil and Spinach Stew?
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 dry green lentils from drying out.
Can I substitute ingredients in Vegetarian Lentil and Spinach Stew?
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 Vegetarian Lentil and Spinach Stew 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 Vegetarian Lentil and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
