Lentil Stew with Spinach and Potatoes
Warm, hearty, and nourishing, this Lentil Stew with Spinach and Potatoes is the ultimate comfort food that doesn’t compromise on nutrition. Packed with protein-rich lentils, tender golden potatoes, and a vibrant dose of fresh spinach, this one-pot wonder is brimming with feel-good flavor and wholesome ingredients. Infused with aromatic spices like cumin, paprika, and thyme, and brightened with a splash of lemon juice, each spoonful delivers a satisfying balance of earthiness and zest. Perfect for meal prep or weeknight dinners, this vegan-friendly stew comes together in under an hour and is overflowing with cozy, home-cooked goodness. Serve it warm with a sprinkle of fresh parsley and crusty bread for a complete, soul-soothing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalk, diced
- 3 medium golden potatoes, diced into 1-inch cubes
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups baby spinach, packed
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the diced potatoes to the pot and cook for another 2 minutes, stirring occasionally.
Stir in the lentils, vegetable broth, diced tomatoes (with their juices), cumin, paprika, thyme, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30-35 minutes, or until the lentils and potatoes are tender.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach is wilted.
Add the lemon juice, salt, and black pepper. Stir well and taste. Adjust seasoning if needed.
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6750 mg | 293% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 50.6 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6484 mg | 138% | |
*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.
