This hearty, nourishing stew combines protein-rich lentils with vibrant spinach in a aromatic tomato base, creating a satisfying vegetarian meal that's both wholesome and deeply comforting when served with warm crusty bread.
Recipe Details
Ingredients
- 300g dried green or brown lentils, rinsed
- 45ml extra virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 30ml tomato paste
- 400g can diced tomatoes with juice
- 1 liter low-sodium vegetable broth
- 2 leaves bay leaves
- 5ml dried thyme
- 5ml ground cumin
- 5ml smoked paprika
- 10ml kosher salt
- 2.5ml freshly ground black pepper
- 150g fresh baby spinach
- 30ml fresh lemon juice
- 15ml red wine vinegar
- 1 loaf crusty sourdough or artisan bread
- 60g unsalted butter, softened
- 60ml fresh parsley, chopped
- 60g Parmesan cheese, grated (optional)
Instructions
-
Heat 45ml extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large yellow onion, 2 large carrots, and 2 stalks celery stalks. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
-
Add 4 cloves garlic and cook for 1 minute until fragrant. Stir in 30ml tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
-
Add 300g dried green or brown lentils, 400g can diced tomatoes with juice, 1 liter low-sodium vegetable broth, 2 leaves bay leaves, 5ml dried thyme, 5ml ground cumin, 5ml smoked paprika, 10ml kosher salt, and 2.5ml freshly ground black pepper. Bring to a boil.
-
Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes until lentils are tender but still hold their shape. Stir occasionally and add more broth if needed.
-
Meanwhile, preheat oven to 200°C (400°F). Slice 1 loaf crusty sourdough or artisan bread and spread with 60g unsalted butter. Wrap in foil and warm in oven for 10-15 minutes until heated through.
-
Remove 2 leaves bay leaves from the stew and discard. Stir in 150g fresh baby spinach and cook for 2-3 minutes until wilted.
-
Remove from heat and stir in 30ml fresh lemon juice and 15ml red wine vinegar. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
-
Ladle stew into bowls and garnish with 60ml fresh parsley and 60g Parmesan cheese if using. Serve immediately with warm crusty bread.
Tips
Lentil Choice: Green or brown lentils hold their shape best in stews. Red lentils cook faster but tend to break down and create a mushier texture.
Flavor Building: Cooking the tomato paste until it darkens slightly (called blooming) intensifies its flavor and adds depth to the stew's base.
Consistency Control: The stew should be thick but still soupy. Add more broth if too thick, or simmer uncovered to reduce if too thin.
Spinach Timing: Add spinach at the very end to preserve its bright color and prevent overcooking. It wilts quickly in the hot stew.
Bread Preparation: Warming the bread in foil keeps it crusty outside while softening inside, perfect for sopping up the flavorful broth.
Make-Ahead: This stew actually improves overnight as flavors meld. Store refrigerated for up to 4 days or freeze for up to 3 months. Add fresh spinach when reheating.
Protein Boost: For extra protein, stir in cooked white beans or chickpeas along with the lentils, or top with a dollop of Greek yogurt.
Spice Variations: Add a pinch of red pepper flakes for heat, or try adding fresh herbs like rosemary or oregano for different flavor profiles.
Serving Ideas: This stew is also delicious over rice, quinoa, or pasta for a heartier meal, or served alongside a simple green salad for a lighter option.