Lentil Stew with a Mediterranean Twist
Savor the comforting warmth of this *Lentil Stew with a Mediterranean Twist*, a hearty and flavor-packed dish that balances rustic simplicity with vibrant Mediterranean flair. Packed with protein-rich brown lentils, tender vegetables, and an aromatic blend of ground cumin, smoked paprika, and coriander, this stew bursts with bold, earthy flavors. A splash of tangy lemon juice and a hint of fresh parsley elevate the dish, while baby spinach adds a nutritious boost. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or cozy dinners. Garnish with crumbled feta for a creamy, tangy finish, and serve it with crusty bread to soak up every last drop. Whether you're in search of a vegetarian main course or meal-prep inspiration, this Mediterranean-style lentil stew is an irresistible, crowd-pleasing option!
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Recipe Information
Ingredients
- 1.5 cups brown lentils
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon dried oregano
- 4 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
- 0.5 cup crumbled feta cheese (optional)
Instructions
Rinse the lentils under cold water and set aside.
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion, mince the garlic cloves, and dice the carrots and celery. Add them to the pot and sauté for 5-7 minutes until softened.
Stir in the ground cumin, smoked paprika, ground coriander, and dried oregano. Cook for 1 minute to release the aromas of the spices.
Add the rinsed lentils, canned diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are fully cooked, stir in the baby spinach and allow it to wilt, about 2-3 minutes.
Add the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Remove the pot from heat and sprinkle with chopped fresh parsley.
Serve the stew hot in bowls, topped with crumbled feta cheese, if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 7857 mg | 342% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 55.7 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1270 mg | 98% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5605 mg | 119% | |
*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.
