Lentil Stew
Warm, hearty, and loaded with wholesome ingredients, this Lentil Stew is the ultimate comfort food for chilly days or when you're craving a nutritious, plant-based meal. Packed with protein-rich lentils, tender potatoes, and a medley of carrots, celery, and spinach, it’s simmered in a savory broth infused with aromatic spices like cumin, paprika, and thyme. A splash of zesty lemon juice adds a bright finishing touch, making every spoonful irresistibly satisfying. Ready in under an hour, this one-pot stew is perfect for weeknight dinners and meal prep, pairing beautifully with crusty bread or serving as a filling main dish on its own. Perfect for vegans and vegetarians, this Lentil Stew recipe is a flavorful, nutrient-packed staple you’ll want to make again and again!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dried green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes, with their juices
- 1 medium potato, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach, roughly chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and cubed potato to the pot. Stir well to combine.
Mix in the ground cumin, paprika, dried thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the vegetables are cooked through.
Remove the bay leaf and stir in the chopped spinach. Let it cook for an additional 2-3 minutes until the spinach wilts.
Add the lemon juice and stir well. Taste, and adjust the salt and pepper if needed.
Serve the lentil stew warm with crusty bread or over rice, if desired. Enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
