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a hand scooping up some lentil stew with a piece of naan bread showing the texture

Lentil Stew

This North African lentil stew features a flavorful base of onions, garlic, tomatoes and herbs to which a generous amount of lentils and spinach are added and cooked through. An easy one-pot meal for cold days! 

Course Main Course
Cuisine North African
Keyword easy meals, lentil stew, one pot, spinach, spinach stew, stew, stew recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 239 kcal
Author Mahy

Ingredients

  • 1 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 2 Roma tomatoes diced into 1/4 inch dice
  • 2 tablespoons tomato paste
  • 1/4 cup mixed parsley and cilantro chopped
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon dried coriander ground
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 3 cups vegetable stock (or water)
  • 1 cup red lentils
  • 5 cups fresh spinach leaves loosely packed
  • 1/4 cup mixed cilantro and parsley chopped

Instructions

  1. In a medium-sized pot, sautee the onion and garlic with the olive oil until soft and nearly golden. Then add the tomatoes and paste and keep sautéing until the tomatoes release all the water, and keep cooking until most of the tomatoes water is evaporated.

    onions sauteed at the bottom of the pot with herbs showing them caramelized and ready to proceed
  2. Add the herbs and spices and sauté for another couple of minutes until the mixture looks like a thick paste.
    the lentils added to the post of stew base
  3. Add the stock and bring it to a boil, then add int he lentils and cover the pot. Cook the lentils for 15 minutes until they start to soften up and then add the spinach.
    the lentils cooked and bubbling
  4. Keep the pot covered and allow it to cook for 10 minutes more until the spinach has wilted and the lentils have cooked completely. Add the remaining herbs. Taste and adjust the salt. Serve right away and enjoy :)
    fresh spinach added to the pot of lentils

Recipe Video

Recipe Notes

  • Sautee your onions and garlic on medium heat and don't be tempted to rush through this step by turning up the heat. The garlic should not brown as it will make your lentil stew bitter. 
  • You can use a cup of canned diced tomatoes instead of fresh tomatoes.
  • Fresh spinach can be substituted with frozen, thawed spinach. 
Nutrition Facts
Lentil Stew
Amount Per Serving (1 bowl)
Calories 239 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1097mg48%
Potassium 887mg25%
Carbohydrates 37g12%
Fiber 16g67%
Sugar 5g6%
Protein 14g28%
Vitamin A 4920IU98%
Vitamin C 26.5mg32%
Calcium 87mg9%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.