Spiced Lentil and Spinach Stew (Printable)

Aromatic lentils and spinach simmered with Middle Eastern spices and brightened with zesty lemon for a satisfying vegan meal.

# What you'll need:

→ Lentils & Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced
07 - 4 cups fresh spinach, roughly chopped
08 - 1 (14-oz) can diced tomatoes with juices

→ Liquids

09 - 4 cups vegetable broth
10 - 1 cup water
11 - Juice and zest of 1 lemon

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon cayenne pepper (optional, for heat)
18 - 1 teaspoon salt, or to taste
19 - 1/2 teaspoon black pepper

→ Garnish

20 - Fresh cilantro or parsley, chopped
21 - Lemon wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes, until softened.
02 - Stir in the garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne (if using). Cook for 1 minute until fragrant.
03 - Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, and water. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender.
05 - Stir in the chopped spinach, lemon juice, and lemon zest. Simmer uncovered for 3–5 minutes, until spinach is wilted.
06 - Season with salt and black pepper to taste.
07 - Ladle into bowls and garnish with fresh cilantro or parsley and a wedge of lemon.

# Expert Suggestions:

01 -
  • The lemon zest works like magic to balance the earthiness of the lentils, brightening each spoonful in a way that will make you wonder why you havent been adding citrus to everything.
  • You can throw this together even when your pantry feels desperately empty, as it relies on staples that somehow always seem to be around when you need them most.
02 -
  • Adding the spinach at the very end rather than earlier preserves its bright green color and prevents it from becoming an unappetizing olive shade that happens when leafy greens overcook.
  • The stew actually tastes better the next day after the spices have had time to fully meld, so dont hesitate to make a double batch for purposeful leftovers.
03 -
  • Never salt lentils until theyre fully cooked, as adding salt too early can make them tough and extend cooking time significantly.
  • When reheating leftovers, add a fresh squeeze of lemon juice just before serving to revive all the flavors that might have mellowed in the refrigerator.

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