This tomato and spinach lentil stew is a one-pot meal made with brown or green lentils, vegetables, broth, and a bright squeeze of lemon. It is filling without being heavy, easy to adapt to what is in the pantry, and especially good served with bread or rice to catch the savory broth.
Ingredients
- 1½ cups (300 g) brown or green lentils, picked over and rinsed
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 150 g), finely diced
- 2 medium carrots (about 160 g), diced
- 2 celery stalks (about 80 g), diced
- 4 garlic cloves (about 12 g), minced
- 2 tablespoons (32 g) tomato paste
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (1 g) dried oregano
- 5 cups (1.2 L) vegetable broth, preferably low-sodium
- 1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 4 packed cups (120 g) baby spinach
- 2 tablespoons (30 ml) fresh lemon juice, or more to taste
- 2 tablespoons (8 g) chopped fresh parsley, for serving (optional)
Instructions
- Prepare the lentils and vegetables. Spread the dry lentils on a plate and pick out any small stones or shriveled pieces. Rinse them under cool running water in a fine-mesh strainer and drain well. Dice the onion, carrots, and celery, mince the garlic, and measure the spices and remaining ingredients. This preparation takes about 15 minutes; lentils do not need soaking for this recipe.
- Soften the vegetables. Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 7 minutes, stirring every minute or two, until the onion looks translucent and the carrots begin to soften. If the vegetables start sticking before they soften, lower the heat and add a tablespoon of broth rather than adding extra oil.
- Build the savory base. Stir in the garlic and tomato paste and cook for 2 minutes, scraping the bottom of the pot so the paste darkens slightly but does not scorch. Add the cumin, smoked paprika, oregano, salt, and black pepper. Stir for 1 minute, just until fragrant. Briefly cooking the tomato paste and spices gives the broth a fuller flavor; if anything smells burnt, reduce the heat immediately.
- Add lentils and liquid. Tip in the rinsed lentils, vegetable broth, diced tomatoes and their juices, and bay leaf. Stir thoroughly, scraping up any browned bits on the base of the pot. Bring the mixture to a steady boil over medium-high heat. As soon as it boils, reduce the heat to low so that it simmers gently rather than bubbling hard.
- Simmer until tender. Cover the pot with the lid slightly ajar and simmer for 32 minutes, stirring once or twice to prevent lentils from settling on the bottom. Check a few lentils: they should be tender all the way through while still holding their shape. If they remain firm, continue simmering in 5-minute increments, checking after each one. Older lentils and different varieties can take longer, so tenderness is a more reliable guide than the clock.
- Finish the stew. Remove and discard the bay leaf. Stir in the spinach and cook for about 2 minutes, until wilted. Turn off the heat, add the lemon juice, and let the stew stand for 1 minute. Taste the broth and adjust with more salt, pepper, or lemon. If the stew is thicker than you like, stir in hot water or broth a little at a time; if it is too loose, simmer uncovered for a few minutes.
- Serve warm. Ladle the stew into bowls and scatter parsley over the top if using. Offer extra lemon at the table, since a little more acidity can bring the tomato and lentil flavors into sharper focus. The stew will continue to thicken as it sits, so keep a small jug of hot broth nearby if people prefer a looser bowl.
Tips
- Choose the right lentils. Brown and green lentils are the best fit because they stay intact while becoming tender. Red or yellow split lentils soften much faster and break down into a thicker, creamier texture; if substituting them, start checking well before 32 minutes and expect a different, less chunky stew. Lentils do not need soaking here, but sorting and rinsing removes grit.
- Use broth with a light hand on salt. Broths vary considerably in saltiness, and the tomatoes reduce as the pot simmers. If your broth is salted, begin with less than the listed teaspoon, then season near the end after the lentils are tender. A final taste is more dependable than trying to judge salt from the raw ingredients.
- Keep the simmer gentle. A hard boil can split lentils and make the vegetables mushy before the centers are tender. Once the pot reaches a boil, lower the heat and look for occasional small bubbles. Stir the bottom periodically, especially in a wide pot where the lentils spread into a thinner layer.
- Adjust thickness at the end. Lentils absorb liquid as they cook and again while the stew cools. Add hot broth or water if it becomes too thick, or simmer uncovered briefly to concentrate a watery batch. Add lemon after cooking rather than at the beginning, so you can adjust the brightness without making the whole pot taste sharply acidic.
Serving Suggestions
Serve the stew as a complete bowl meal with crusty bread, toasted pita, or warm flatbread for dipping. Rice, couscous, or cooked bulgur makes the meal more substantial and works well when you want to stretch the pot across several diners. Spoon the stew over a baked potato or a scoop of soft polenta for a different base; both absorb the tomato broth without competing with its spices.
For contrast, add a small side salad of cucumber, parsley, and red onion dressed with lemon and olive oil. A spoonful of plain yogurt or a dairy-free alternative can soften the acidity, while chopped parsley or a drizzle of good olive oil adds freshness. Put lemon wedges, black pepper, and chili flakes on the table so everyone can season their own bowl. If serving a group, keep the stew warm over very low heat and offer the bread separately so it does not soak up the liquid before serving.
Variations
Add more vegetables: Stir in a diced red bell pepper with the onion, or add chopped zucchini during the final 15 minutes of simmering. A handful of chopped kale can replace the spinach; simmer it for about 5 minutes, or until tender, instead of the 2 minutes used for baby spinach. If using frozen spinach, thaw it and squeeze out excess water first, then stir it in during the final minutes.
Make it smoky or spicy: Use sweet paprika in place of smoked paprika for a gentler, less smoky flavor. For heat, add ¼ teaspoon (about 0.5 g) red pepper flakes with the other spices, then taste before adding more. A pinch of ground coriander can complement the cumin, but keep the overall spice amount moderate so the tomato and lentils remain the focus.
Change the protein or texture: For a thicker, creamier bowl, mash a cup of cooked lentils against the side of the pot and stir them back in. For a more substantial stew, add one drained can (15 ounces / 425 g) of chickpeas during the final 10 minutes; add a splash of broth if needed. You can also omit the spinach and use chopped parsley stirred in just before serving for a fresher, less vegetable-forward finish.
Use a different herb profile: Dried thyme can replace the oregano in the same quantity, or use 1 tablespoon (about 4 g) chopped fresh thyme in its place. If you do not have fresh parsley, leave it out rather than substituting a large amount of dried parsley. A little chopped cilantro can work as a garnish, though it gives the finished dish a distinctly different herbal character.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It thickens as it chills, so loosen each portion with a tablespoon or two of water or broth before reheating. Reheat on the stovetop over medium-low heat, stirring often, until steaming throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly.
For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes, and label each container with the date. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as the stew loosens. Spinach may look softer after freezing, but the flavor remains suitable for a quick meal. Do not leave the pot at room temperature for extended storage; refrigerate or freeze leftovers instead.
Frequently Asked Questions
Do I need to soak lentils before cooking?
No. Brown and green lentils cook without soaking, and rinsing them is enough for this recipe. Soaking can shorten cooking time, but it also makes the timing less predictable here; if you choose to soak them, drain and rinse them, then begin checking for tenderness earlier than the stated simmer time.
Can I make this stew with canned lentils?
Yes, but add them near the end because they are already cooked. Use about 3½ to 4 cups (roughly 600 to 700 g drained) canned lentils, rinse and drain them, and reduce the broth to about 3 cups (720 ml). Simmer the vegetables and tomato broth for about 15 minutes first, then stir in the canned lentils and cook just until hot before adding spinach and lemon.
Why are my lentils still firm after simmering?
Lentils can take longer when they are older, and simmering temperature and lentil variety also affect the timing. Keep the pot at a gentle simmer and cook in 5-minute increments until a lentil is tender in the center. Acidic ingredients such as tomatoes can slow softening somewhat, so if the lentils are persistently firm, add a little hot water and continue cooking rather than turning up the heat to a rapid boil.
Can I make it ahead?
Yes. Prepare the stew through the simmering step, cool and refrigerate it within 2 hours, then reheat it the next day and stir in the spinach and lemon near the end. You can also cook the full recipe in advance; the flavors settle as it rests, while the lentils absorb more broth. Keep extra broth or water available when reheating to restore the consistency you want.
How can I make the stew vegan or gluten-free?
The recipe is vegan when made with vegetable broth, and the listed ingredients are naturally gluten-free. Check the broth label, since packaged broths and seasoning blends can contain ingredients or traces that do not suit every dietary need. If using another broth or a flavored tomato product, taste before adding the full amount of salt.
Can I cook the lentils in a slow cooker?
For the most reliable texture, use the stovetop method because it lets you control the simmer and check tenderness. A slow cooker can work, but cooking times vary by appliance and lentils may soften unevenly. Sautéing the vegetables and tomato paste first improves the flavor; add the lentils, broth, tomatoes, and spices to the cooker and cook until tender, checking early rather than relying on a fixed time. Stir in spinach and lemon at the end.
Related
- Kent Rollins Sausage Recipes: Cowboy Skillet
- Kellogg’s All-Bran Muffins: A Classic, Easy Recipe
- Kent Rollins Bread Pudding Recipe, Cowboy Style
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).