There’s just something magical about a warm, bubbling pot of stew on a chilly evening, isn’t there? It’s like a hug in a bowl. And when it comes to comforting, nourishing meals that also happen to be good for you, my heart (and stomach!) always goes straight to a hearty Lentil Stew with Spinach. This isn’t just any lentil stew; it’s the kind that feels like tradition, the kind that fills your home with the most incredible aromas. I remember as a little girl, my nonna would have this simmering away on the stove during those cold winter evenings. I’d ask her for a recipe that could truly warm both body and spirit, and she’d just beam, telling me about her comforting Lentil Stew with Spinach. It was more than just food; it brought our whole family together. That memory sparked my love for recreating those precious, traditional dishes, especially now as I navigate my own dietary journey. Sharing this stew with you feels like inviting you right into my kitchen, a little reminder that good-for-you food can absolutely be packed with love and history.
Why You’ll Love This Lentil Stew with Spinach
Honestly, what’s not to adore about this lentil stew? It’s a total winner for so many reasons:
- It’s SO healthy! Packed with plant-based protein from the lentils and bursting with vitamins from the spinach and fresh veggies, it’s a nutritional powerhouse.
- The flavor is incredible. The earthy lentils, aromatic spices, and bright gremolata topping create a taste sensation that’s just SO satisfying.
- Seriously easy to make. Most of the magic happens in one pot with minimal fuss – perfect for busy weeknights.
- Dietary friendly! It’s naturally vegetarian, gluten-free, and plant-based, making it a crowd-pleaser for almost everyone.
- Completely comforting. It’s the kind of meal that warms you from the inside out, perfect for chasing away any chill.
Key Ingredients for a Hearty Lentil Stew with Spinach
Okay, so the heart and soul of this amazing Lentil Stew with Spinach are, you guessed it, the lentils! I always reach for nice, sturdy green lentils – they hold their shape so well and have this wonderful earthy flavor. Then we’ve got the supporting cast: tender potatoes that soak up all those delicious flavors, and of course, a generous amount of fresh baby spinach that wilts right in, adding beautiful color and tons of nutrients. And don’t forget those aromatic spices that make the whole thing sing! It’s the simple, wholesome ingredients that really make this dish shine. For more inspiration on delicious lentil dishes, check out this gorgeous green lentil stew recipe.
Detailed Ingredients for Lentil Stew with Spinach
Alright, let’s get down to the nitty-gritty of what makes this Lentil Stew with Spinach so darn good! Having the right ingredients is key, and I always make sure to have these on hand. It’s always fun to see all the colorful bits and pieces come together before they hit the pot!
Gremolata Garnish
- 1/2 cup flat leaf parsley, finely chopped
- 1 lemon zest, finely grated
- 1 clove garlic, finely minced
Soup
- 1 tablespoon olive oil, plus extra for serving
- 1 medium yellow onion, chopped
- 1 stick celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- To taste sea salt and ground black pepper
- 1 lb yukon gold potatoes, chopped into 1-inch pieces
- 1 cup green lentils, rinsed
- 4 cups vegetable stock, plus extra to thin if necessary
- 3 cups baby spinach
- 1/2 cup flat leaf parsley, chopped, plus extra for serving
- 1/2 cup fresh basil leaves, chopped, plus extra for serving
- 1/4 cup tahini
- 1/2 lemon, juice of, plus extra for serving
- 1 teaspoon gluten-free tamari soy sauce
- 1 teaspoon chili flakes/Aleppo chili, optional
Step-by-Step Guide to Making Lentil Stew with Spinach
Alright, let’s get this amazing pot of Lentil Stew with Spinach bubbling! It’s really not complicated, honestly. You just sort of layer in the flavors, and before you know it, you’ve got a hearty, delicious meal ready to go. Trust me, watching it come together is part of the fun! For more delicious recipes like this, you can always check out my recipe collection.
Preparing the Gremolata
First things first, let’s get that bright, zesty gremolata ready. It’s like the little punch of sunshine on top of our hearty stew. Just finely chop your parsley, grate that lemon zest really finely, and give the garlic a good mince. Toss it all together in a tiny bowl and set it aside. Easy peasy!
Sautéing the Aromatics
Grab your largest pot or Dutch oven – the one you feel most comfortable with! Heat up that olive oil over medium heat, then toss in your chopped onion and celery. Let them do their thing, softening up and filling your kitchen with a lovely smell, for about 5 to 7 minutes. Once they’re looking a little tender, add in your minced garlic along with the ground coriander and cumin. Give it a good stir and let that cook for just another minute until everything smells super fragrant. Oh, and a little pinch of salt and pepper right here is a good idea!
Cooking the Lentils and Potatoes
Now, it’s time to bring in the stars of the show! Add your chopped Yukon Gold potatoes right into the pot with the softened veggies and spices. Then, pour in your rinsed green lentils. Give everything a good stir to coat. Next, pour in the vegetable stock – go ahead and add the full 4 cups for now. Bring this whole beautiful mess up to a boil, then turn the heat down low, pop a lid on, and let it all simmer away. You want it to cook until those potatoes and lentils are perfectly tender, which usually takes about 25 to 30 minutes. Don’t rush this part; it’s where all the flavors really start to meld.
Wilting the Greens and Adding Creaminess
Once the lentils and potatoes are tender, it’s time to add some gorgeous green goodness! Stir in the baby spinach, along with your chopped fresh parsley and basil. It might look like a lot of spinach, but trust me, it’ll wilt down beautifully in just a couple of minutes. While that’s happening, grab a small bowl and whisk together the tahini and lemon juice until you get a nice, smooth mixture. This is what gives the stew that subtle, lovely creaminess without any dairy. Stir that glorious tahini mixture right into the pot.
Finishing Touches and Adjusting Consistency
Just a few more steps to get this Lentil Stew with Spinach finished! Stir in the gluten-free tamari soy sauce – it adds a nice depth of flavor. If you like a little warmth, now’s the time to add those chili flakes. Give everything a good mix. Now, take a look at your stew. Is it the consistency you like? If it seems a bit too thick for your liking, don’t worry at all! Just stir in a splash more vegetable stock or even some water until it’s just right.
Serving Your Lentil Stew with Spinach
Alright, the moment we’ve all been waiting for! Ladle your beautiful, hearty Lentil Stew with Spinach into bowls. Now, sprinkle that vibrant gremolata you made earlier right on top. A little drizzle of extra olive oil is always nice, and maybe a tiny bit more fresh parsley and basil if you have some handy. Serve it up with extra lemon wedges on the side – a little squeeze of fresh lemon just brightens everything up beautifully. For more dinner inspiration, check out my other dinner recipes!
Tips for the Perfect Lentil Stew with Spinach
You know, making a truly fantastic Lentil Stew with Spinach isn’t just about following the steps – though that’s super important! It’s also about a few little tricks I’ve picked up along the way that really make it shine.
- Lentil Love: I always go for green lentils because they hold their shape so well and don’t turn into mush. Just make sure to give them a good rinse before they go in the pot; it gets rid of any dust and helps them cook evenly.
- Consistency is Key: Don’t be afraid to adjust the liquid! Sometimes lentils soak up more broth than others. If your stew looks too thick, just add a bit more vegetable stock or even water until it’s just how you like it. Nobody wants a stew that’s too stiff!
- Spice It Up (Gently!): The coriander and cumin are classic, but feel free to play around! A tiny pinch of smoked paprika can add a lovely depth, or a little extra chili for more warmth. Just taste as you go!
These little things make such a difference, trust me!
Ingredient Substitutions and Variations
You know, the beauty of a good Lentil Stew with Spinach is that it’s super forgiving and totally adaptable! Don’t have green lentils? No problem! Brown or even French (Puy) lentils work beautifully here too, though they might take a few extra minutes to soften up. If you’re not a huge fan of tahini or just don’t have any on hand, you can skip it, and the stew will still be delicious, though maybe a touch less creamy. You can also play with the spices! A pinch of smoked paprika is lovely, or if you’re feeling brave, add a little more chili flake for an extra kick. For loads more delicious ideas, be sure to peek at all my other recipes!
Nutritional Information
This Lentil Stew with Spinach is a nutritional powerhouse! While the exact values can vary a bit depending on the specific brands you use, a typical serving is around 350-400 calories. It’s packed with plant-based protein and fiber from the lentils, plus vitamins and minerals from all those lovely veggies.
Frequently Asked Questions about Lentil Stew with Spinach
Got questions about whipping up this delicious Lentil Stew with Spinach? I get it! It’s always good to know the little details. Here are a few things people often ask me:
Can I use different types of lentils for this stew?
Absolutely! While I adore green lentils for their texture, brown or French (Puy) lentils work wonderfully too. Just keep in mind they might cook a little faster, so keep an eye on them and adjust your liquid as needed!
How can I make this Lentil Stew with Spinach spicier?
Easy peasy! For a spicier kick, just add more of the chili flakes or Aleppo chili when you add the tamari. You could also toss in a diced jalapeño or a pinch of cayenne pepper with the onions and celery right at the beginning. Taste as you go!
Is this stew suitable for meal prep?
Oh, yes! This Lentil Stew with Spinach is actually fantastic for meal prep. It keeps beautifully in an airtight container in the fridge for about 3-4 days. It even tastes better the next day, I find! Just gently reheat it on the stovetop or in the microwave.
If you want to learn more about me and my cooking philosophy, feel free to check out my about page!
Share Your Lentil Stew with Spinach Creations!
I would absolutely LOVE to hear how your Lentil Stew with Spinach turned out! Did you make any fun variations? Please leave a comment below, give the recipe a rating, or share a picture. You can even tag me on social media – I can’t wait to see your creations! If you have any questions, feel free to ask on my contact page!
Lentil Stew with Spinach
Ingredients
Equipment
Method
- Prepare the gremolata: In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, ground coriander, and ground cumin. Cook for 1 minute more until fragrant.
- Season with salt and pepper to taste. Add the chopped potatoes and rinsed green lentils to the pot.
- Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the potatoes and lentils are tender.
- Stir in the baby spinach, chopped parsley, and chopped basil. Cook until the spinach has wilted, about 2-3 minutes.
- In a small bowl, whisk together the tahini and lemon juice until smooth. Stir this mixture into the stew.
- Add the gluten-free tamari soy sauce and chili flakes, if using. Stir to combine.
- If the stew is too thick, add more vegetable stock or water to reach your desired consistency.
- Ladle the stew into bowls. Garnish with the prepared gremolata, a drizzle of olive oil, and extra chopped parsley and basil, if desired. Serve with additional lemon wedges.
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.