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hearty lentil spinach protein stew

Lentil Spinach Protein Stew

This lentil spinach protein stew is thick, cozy, and filling. Made in one pot with green lentils, tomatoes, and spinach, it’s simple, budget-friendly, and perfect for an easy weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 serving
Course: Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 cup dry green lentils rinsed
  • 1 can 14.5 oz crushed tomatoes
  • 4 cups vegetable broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 4 cups fresh spinach or 1½ cups frozen spinach, thawed
  • Salt to taste
  • Black pepper to taste
Optional: lemon juice or chili flakes

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5–7 minutes until soft.
  3. Add garlic and stir for 30 seconds until fragrant.
  4. Add green lentils, cumin, and smoked paprika. Stir well.
  5. Pour in crushed tomatoes and vegetable broth.
  6. Add bay leaf and bring to a boil.
  7. Reduce heat and simmer uncovered for 25–30 minutes, until lentils are tender.
  8. Stir in spinach and cook for 2–3 minutes until wilted.
  9. Season with salt and black pepper.
  10. Remove bay leaf. Add lemon juice or chili flakes if using.
  11. Let rest for 5 minutes before serving.

Notes

  • Green lentils hold their shape best in this stew.
  • Frozen spinach works well and saves time. Just squeeze out extra water.
  • The stew thickens as it cools. Add a splash of water when reheating.
  • Tastes even better the next day.