There’s something deeply comforting about a thick, fragrant pot of lentils simmering on the stove. This Spiced Lentil and Spinach Stew is my go-to for a nourishing and incredibly flavorful meal that feels both wholesome and a little exotic. Drawing inspiration from the beautiful shared cuisines of India and the Middle East, this dish resembles a classic dal, rich with toasted coriander, cumin, and a gentle warmth from Aleppo pepper. The mountain of fresh spinach seems like a lot at first, but it melts into the stew, adding vibrant color and nutrients. It’s a simple, one-pot wonder that delivers complex flavors and cozy satisfaction every single time.
Ingredients
• VEGAN WITHOUT THE YOGURT GARNISH /// MAKES 4 TO 6 SERVINGS
• For the Stew
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth or water
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 2 teaspoons coriander seeds, lightly toasted and ground
• 2 teaspoons cumin seeds, lightly toasted and ground
• ½ teaspoon Aleppo pepper, or a pinch of cayenne
• 1 bunch spinach, stemmed, leaves washed, and roughly chopped
• Salt and freshly ground black pepper to taste
• For the Garnish
• Plain yogurt or a plant-based alternative
• Freshly chopped cilantro or flat-leaf parsley
• Dukkah
Instructions
1. In a large pot or Dutch oven, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but still hold their shape.2. While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt, and sauté for 5-8 minutes until softened and lightly browned. Stir in the minced garlic, ground coriander, ground cumin, and Aleppo pepper. Cook for another minute, stirring constantly, until the spices are wonderfully fragrant.3. Carefully stir the fragrant onion and spice mixture into the pot of simmering lentils. Season with freshly ground black pepper, taste, and add more salt if needed. Let the stew continue to simmer for another 15 minutes to allow the flavors to meld together.4. Add the chopped spinach to the pot – it will seem like a lot, but it cooks down! Cover the pot and let the spinach wilt for 2-3 minutes. Uncover, stir the vibrant greens into the lentils, and simmer for another 3-5 minutes until the spinach is tender but still bright.5. Serve hot, garnished with a generous dollop of yogurt, a sprinkle of fresh cilantro or parsley, and a dash of dukkah for crunch.
Nutritional Information
• (Estimated)
• Per serving, without garnish
• Calories: 285 kcal
• Protein: 16 g
• Fiber: 14 g
• Fat: 8 g
• Iron: 5 mg
Pro Tips
• For the most aromatic and deeply flavorful stew, toast your whole coriander and cumin seeds in a dry skillet over medium heat for a minute until fragrant before grinding them. It makes a world of difference!
• This dish is easily made vegan! Simply swap the traditional yogurt garnish for your favorite dairy-free plain yogurt, such as a thick coconut, soy, or almond-based variety.
• This stew tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. It will thicken as it cools, so simply thin it out with a splash of water or broth when reheating.
FAQ
Q: Is this lentil and spinach stew a good source of plant-based protein
A: Yes, absolutely! Lentils are a powerhouse of plant-based protein. A single serving of this stew provides approximately 16 grams of protein, making it a wonderfully satisfying and nourishing meal that will keep you feeling full and energized.
Q: How can I make this lentil stew completely vegan
A: This recipe is easily made 100% vegan as the stew itself is naturally plant-based. To serve, simply swap the traditional yogurt garnish for your favorite dairy-free alternative, such as a thick, plain coconut, soy, or almond-based yogurt to add that creamy, cooling contrast.
Q: Can I use different types of lentils or greens in this recipe
A: Certainly! While brown or green lentils are recommended because they hold their shape well, you could use red lentils for a softer, creamier stew (just reduce the initial cooking time). For greens, hearty kale or chard would be excellent substitutes for spinach; simply add them a few minutes earlier as they take longer to cook down.
Q: Is this stew good for meal prep
A: This stew is perfect for meal prep and the flavors actually deepen and improve overnight. Store it in an airtight container in the refrigerator for up to 4 days. It will thicken as it cools, so simply add a splash of water or vegetable broth when reheating on the stove or in the microwave.
