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Hearty Spinach Lentil Stew Recipe

A tasty and hearty vegan spinach lentil stew for a chilly fall or winter night! Filled with plenty of nutrition too!
Prep Time1 hr
Cook Time30 mins
Course: dinner, lunch, Side Dish
Cuisine: Indian, lebanese, Middle Eastern
Keyword: lentil soup, lentil stew, spinach lentil stew
Servings: 4 people
Author: ChiVeg


  • 1 lb lentils (brown (masoor) or yellow work)
  • 1 golden onion (diced)
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 8 oz spinach (chopped)
  • 6 cups veggie broth
  • 1 lemon (squeezed)


  • 2 tsp cumin
  • 2 tsp cayenne
  • 1 tsp Hungarian paprika
  • 1 tsp red pepper flakes
  • salt/pepper (to taste)


  • Extra virgin olive oil (drizzle on top)
  • 1 bunch cilantro (loosely chopped)


  • Soak lentils for at least 1 hour. If you are not using a pressure cooker, then soak the lentils overnight.
  •  Pressure cook the lentils in the veggie broth for 20-30 minutes.
  • Chop veggies and in a medium pan, heat up olive oil, then add onion and sauté for 4 minutes on medium heat. Then add garlic and sauté for 1 minute.
  • Season onion-garlic mixture with spices and sauté for about 1 more minute.
  • When your lentils are ready, add your onion-garlic mixture to the pot with lentils, stir, add the rest of the spices and simmer for a few minutes on low heat. Mash about half of the lentils to get a thicker texture.
  • Then stir in the spinach and drizzle with the juice from half a lemon on low heat for about 1-2 minutes.
  • Drizzle with more lemon juice, salt/pepper/red pepper flakes at the very end with cilantro and portion out the servings in a bowl. Drizzle with extra virgin olive oil on top.