One-Pot Lentil & Spinach Stew That Turns “What’s for Dinner?” Into “Wait, This Is Amazing?”

You know those weeknights when your energy is at 2%, your budget is at 12%, and your hunger is at 110%? This is the fix. One pot.

Low effort. Big flavor. The kind of stew that makes you feel like you hacked adulthood, nutritious, cozy, and wildly satisfying, without spending an hour babysitting a simmering pot.

Add crusty bread if you want to show off. Or eat it straight from the bowl while watching your favorite show—no judgment, just greatness.

What Makes This Recipe Awesome

• One pot, minimal cleanup: Everything cooks together, so you get full flavor with less dish drama.
• Fast and flexible: Uses pantry staples and whatever greens you’ve got. Spinach today, kale tomorrow, victory always.
• Protein-packed and plant-based: Lentils offer serious satiety without the heavy food coma.
• Ridiculous flavor for the effort: A smart mix of aromatics, tomatoes, and spices builds a rich, savory base—no culinary degree needed.
• Meal-prep MVP: Tastes even better the next day.
  

  Some stews peak on day one; this one hits PRs on day three.

  
  

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 cup dried brown or green lentils, rinsed
• 1 can (14.5 oz/400 g) crushed or diced tomatoes
• 4 cups vegetable broth (plus more as needed)
• 1 bay leaf
• 5 ounces (140 g) baby spinach (about 5 packed cups)
• 1 tablespoon lemon juice (or red wine vinegar)
• Salt and black pepper to taste
• Optional add-ins: 1 small potato (diced), 1 teaspoon soy sauce or tamari for umami, fresh chopped parsley for garnish

Let’s Get Cooking – Instructions

1. Heat and sizzle: In a large pot or Dutch oven, warm the olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the veggies soften and the onion turns translucent.
   

   If it smells good, you’re doing it right.

   
   
2. Flavor base, unlocked: Stir in the garlic, cumin, smoked paprika, coriander, and red pepper flakes. Toast 45–60 seconds until fragrant. Don’t burn spices like attention, not chaos.
3. Build the body: Add the lentils, tomatoes, broth, bay leaf, and optional potato.
   

   Stir well, scraping the bottom to lift all the tasty bits. Bring to a gentle boil.

   
   
4. Simmer time: Reduce heat to low, cover slightly ajar, and simmer 25–30 minutes, stirring occasionally, until lentils are tender. If it thickens too much, add a splash of broth or water.
   

   You want stew, not paste.

   
   
5. Green it up: Remove the bay leaf. Stir in the spinach by the handful until wilted, 2–3 minutes. It will look like too much, then suddenly… not enough.
6. Finish strong: Stir in lemon juice (or vinegar), and season with salt and black pepper.
   

   Taste, adjust, and if you like umami depth, add the soy sauce. Garnish with parsley if you’re fancy.

   
   
7. Serve: Ladle into bowls. Optional power moves: a drizzle of olive oil, a dollop of yogurt, or a sprinkle of feta.
   

   Grab bread. Smile smugly.

   
   

Keeping It Fresh

• Storage: Cool completely, then refrigerate in sealed containers for 4–5 days. The flavors marry in the fridge like they’re renewing vows. IMO, it’s even better tomorrow.
• Freezing: Freeze up to 3 months.
  

  Let it cool, portion into freezer-safe containers, and leave headspace. Thaw overnight in the fridge or gently reheat from frozen with a splash of broth.

  
  
• Reheating: Warm over medium-low heat on the stove. If it thickens, add broth or water.
  

  Taste and re-season—salt wakes up sleepy leftovers.

  
  
• Meal prep tip: Keep spinach separate if you plan to freeze. Add fresh spinach when reheating for the best texture and color.

Health Benefits

• High in plant protein: Lentils deliver about 18g of protein per cooked cup, supporting muscle repair and satiety without heavy fats.
• Fiber powerhouse: The combo of lentils and veggies supports digestion, helps stabilize blood sugar, and keeps hunger in check.
• Iron and folate boost: Lentils are rich in iron and folate, key for energy and red blood cell formation. Spinach brings extra iron to the party.
• Antioxidant-rich: Tomatoes, spinach, and spices provide vitamins A, C, and phytonutrients that support immune and heart health.
• Low-cost, nutrient-dense: Budget-friendly ingredients with a big micronutrient payoff.
  

  Your wallet says thanks.

  
  

Pitfalls to Watch Out For

• Undercooked lentils: If they’re still firm at 25 minutes, keep simmering and add a splash of liquid. Different brands cook at different speeds, but it’s true.
• Salt timing: Salt early in small amounts for flavor, but finish salting at the end. Too much salt upfront can toughen lentils.
• Burned spices: Toast spices briefly.
  

  If they scorch, bitterness sneaks in and refuses to leave.

  
  
• Too thick or too thin: Adjust with broth to hit your ideal consistency. This stew is forgiving, not psychic.
• Spinach mush: Add spinach at the end. Overcooked greens go from vibrant to “why is this gray?” fast.

Variations You Can Try

• Creamy coconut: Stir in 1/2 cup coconut milk at the end for a velvety, lightly sweet finish.
• Moroccan vibes: Add 1/2 teaspoon cinnamon and a pinch of turmeric; swap lemon for preserved lemon if you’ve got it.
• Smoky chorizo (non-vegan): Brown sliced chorizo with the onions for a hearty, smoky twist.
• Herb-forward: Finish with chopped dill and parsley, plus lemon zest, for a bright, garden-fresh profile.
• Kale or Swiss chard: Substitute spinach with chopped kale or chard; add it 5–7 minutes earlier to soften.
• Grain boost: Add 1/4 cup rinsed quinoa with the lentils for extra protein and texture.
• Spicy upgrade: Stir in harissa or a spoonful of chili crisp at the end.
  

  Flavor fireworks, FYI.

  
  

FAQ

Can I use red lentils?

Red lentils break down faster and turn creamier, almost like a thick dal. It’s delicious, but will be less chunky. If using red, start checking at 12–15 minutes and reduce the broth by about 1/2 cup.

Do I need to soak the lentils?

No soaking required for brown or green lentils.

Just rinse well. Soaking can shave a few minutes off cook time, but it’s optional.

How can I make it higher in protein?

Add a can of chickpeas or white beans in the last 10 minutes, or stir in diced tofu or shredded chicken (if not keeping it vegan). A spoon of tahini at the end also adds protein and creaminess.

What can I use instead of tomatoes?

Skip tomatoes and use an extra cup of broth plus 1 tablespoon tomato paste (for umami without chunks).

Or go fully tomato-free and add a splash of balsamic for depth.

Can I make this in an Instant Pot?

Yes. Sauté aromatics and spices on Sauté mode, add remaining ingredients (except spinach and lemon), pressure cook on High for 10 minutes, natural release for 10 minutes. Stir in spinach and lemon at the end.

How do I make it kid-friendly?

Skip the red pepper flakes, chop veggies small, and blend a cup of the stew, then stir it back in for a smoother texture.

A little grated cheese on top never hurts negotiations.

What if I only have frozen spinach?

Totally fine. Add 1–1.5 cups frozen spinach in the last 3–4 minutes and cook until warmed through. Squeeze excess water if it’s in blocks.

The Bottom Line

One-Pot Lentil & Spinach Stew is the reliable weeknight hero: fast, nourishing, and deeply flavorful without trying too hard.

It respects your time, your budget, and your taste buds, and it scales like a champ for meal prep. Keep the ingredients on hand, and you’ve got a no-stress plan for cozy, protein-rich dinners any day of the week. Simple, smart, and seriously good, exactly what dinner should be.