Hearty Lentil and Spinach Stew

Quick Summary

A plant-based, nutrient-dense stew packed with iron and fiber. It comes together in one pot, making it perfect for efficient weeknight dinners or healthy meal prep.

Ingredients

Method

1. 1. Sauté the onion, carrots, and celery in olive oil over medium heat until softened.
2. 2. Stir in the garlic, cumin, and paprika. Cook for one minute until fragrant.
3. 3. Add lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. 4. Fold in the spinach at the very end, stirring until just wilted. Season with salt and pepper.

Nutrition Snapshot

Protein	25g
Fat	15g
Carbohydrates	45g
Calories	450

Frequently Asked Questions

Can I use red lentils instead?

Yes, but red lentils break down faster and create a thicker, creamier texture. Reduce simmering time to 15–20 minutes.

How long does this keep in the fridge?

Stored in an airtight container, it stays fresh and delicious for up to 4 days.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have a strict sensitivity.