Lentil Stew with Spinach and Potatoes

Warm, hearty, and nourishing, this Lentil Stew with Spinach and Potatoes is the ultimate comfort food that doesn’t compromise on nutrition. Packed with protein-rich lentils, tender golden potatoes, and a vibrant dose of fresh spinach, this one-pot wonder is brimming with feel-good flavor and wholesome ingredients. Infused with aromatic spices like cumin, paprika, and thyme, and brightened with a splash of lemon juice, each spoonful delivers a satisfying balance of earthiness and zest. Perfect for meal prep or weeknight dinners, this vegan-friendly stew comes together in under an hour and is overflowing with cozy, home-cooked goodness. Serve it warm with a sprinkle of fresh parsley and crusty bread for a complete, soul-soothing meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 celery stalk, diced
• 3 medium golden potatoes, diced into 1-inch cubes
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes, with juices
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups baby spinach, packed
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Step 3

Add the diced potatoes to the pot and cook for another 2 minutes, stirring occasionally.

Step 4

Stir in the lentils, vegetable broth, diced tomatoes (with their juices), cumin, paprika, thyme, and the bay leaf.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30-35 minutes, or until the lentils and potatoes are tender.

Step 6

Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach is wilted.

Step 7

Add the lemon juice, salt, and black pepper. Stir well and taste. Adjust seasoning if needed.

Step 8

Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2712.0g)

Amount per serving	% Daily Value*
Calories	1377.7

Total Fat 43.6g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6750.4mg	0%
Total Carbohydrate 207.0g	0%
Dietary Fiber 51.2g	0%
Total Sugars 50.6g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 639.9mg	0%
Iron 24.0mg	0%
Potassium 6484.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 16.0%

Carbs: 57.0%