This Mediterranean lentil stew is my go-to for a restorative, plant-based dinner. It’s packed with bright lemon, earthy greens, and tender lentils that make every spoonful feel like home.
A simple, one-pot stew featuring brown lentils, aromatic vegetables, and fresh herbs. Ready in under an hour, this dish is naturally vegan, gluten-free, and rich in plant-based protein.
1. Sauté: Heat olive oil in a heavy pot over medium heat. Add onion and carrots; cook until soft.
2. Toast: Stir in garlic, tomato paste, and cumin. Cook for 2 minutes to release the aromas.
3. Simmer: Add lentils, crushed tomatoes, and broth. Bring to a boil, then reduce heat and simmer covered for 35–40 minutes.
4. Finish: Stir in the spinach until wilted. Add the lemon juice just before serving for a bright, clean finish.
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 |
| Protein | 25g |
| Fat | 15g |
| Carbs | 45g |
Yes, but note that red lentils break down faster. Reduce simmering time to 15-20 minutes.
Absolutely. It keeps for up to three months in an airtight container.
Serve it over a scoop of quinoa or with a side of toasted sourdough bread.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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