Spiced Lentil Spinach Stew (Printable Version)
Enjoy a hearty, aromatic lentil and spinach stew. Protein-rich, vibrant with greens and zesty lemon, simmered with fragrant spices.
# What You 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-ounce) 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)
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
→ Garnish
20 - Fresh cilantro or parsley, chopped
21 - Lemon wedges
# How to Make It:
01 - Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion, diced carrot, and diced celery. Sauté for approximately 5 minutes until the vegetables have softened.
02 - Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and 1/4 teaspoon of cayenne pepper (if using). Cook for 1 minute, allowing the spices to become fragrant.
03 - Add the rinsed lentils, 1 (14-ounce) can of diced tomatoes with their juices, 4 cups of vegetable broth, and 1 cup of water to the pot. Bring the mixture to a boil.
04 - Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are tender.
05 - Stir in the roughly chopped fresh spinach, the juice of 1 lemon, and the zest of 1 lemon. Continue to simmer uncovered for 3 to 5 minutes, until the spinach has wilted.
06 - Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting quantities to taste.
07 - Ladle the hot stew into serving bowls. Garnish generously with fresh chopped cilantro or parsley and a lemon wedge before serving.
# Expert Tips:
01 -
- You'll feel completely nourished from the inside out, like a warm hug in a bowl.
- It's surprisingly easy to whip up, making a weekday meal feel special without any fuss.
02 -
- Don't rush the initial sauté of the vegetables; developing that base flavor really sets the tone for the entire stew.
- Adding the lemon zest at the very end, along with the juice, is a game-changer for brightness and aroma that you might otherwise miss.
03 -
- Don't overcrowd the pot when sautéing your initial vegetables; giving them space allows them to brown instead of steam, deepening the flavor base.
- Always use fresh lemon juice and zest; the bottled stuff simply doesn't capture the bright, vibrant essence that makes this stew sing.