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A large bowl of Mediterranean Lentil and Spinach stew

Mediterranean Lentil and Spinach Stew (Vegan, One-pot)

Byron
Mediterranean lentil and spinach stew (Lentejas con Espinacas) is a classic winter recipe that combines lentils with fresh leafy spinach plus plenty of spices to create a filling, full-flavored stew that can be prepared in under 30 minutes.
Add some fresh chili and you’ve got a delicious spiced stew that is the perfect warming meal when the weather cools. This easy-to-make recipe makes 6 servings and is ideal for big-batch cooking or for midweek meal prepping.
5 from 6 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, main meal, vegan, vegetarian
Cuisine Authentic Spanish recipe, Mediterranean, Spain, stew, vegan, vegetarian
Servings 6 servings
Calories 294 kcal

Equipment

  • 1 large pot (12-inch/30cm) with deep sides at least 4 inches/10cm.

Ingredients

  • 10 oz. 300g fresh spinach
  • 2 cups small brown lentils rinsed and prepared
  • ½ cup extra virgin olive oil
  • 1 large onion finely chopped
  • 2-3 large garlic cloves chopped
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons crushed red peppers we used Nora peppers
  • 1 teaspoon freshly chopped chili for some spice
  • 6 cups vegetable stock
  • 2 lemons
  • 2 cups chopped flat-leaf parsley
  • Salt and black pepper for seasoning
  • Breadcrumbs optional

Instructions
 

Step 1 - Saute onion, spices, and lentils

  • Add around half the olive oil to the pot on medium-high heat. Once hot, add the onion and stir frequently, frying until golden. This should take 4-5 minutes.
    ½ cup extra virgin olive oil, 1 large onion
    diced onion in a pan
  • Reduce heat to medium and add the garlic, spices, crushed red peppers, chili, and prepared lentils. Cook for around 3-4 minutes stirring occasionally or until spices become fragrant.
    2 cups small brown lentils, 2-3 large garlic cloves, 1 ½ teaspoons ground cumin, 1 ½ teaspoons crushed red peppers, 1 teaspoon freshly chopped chili, Salt and black pepper
    Spices are added to a large pot of sauteed onions.

Step 2 - Add Spinach

  • Add 1-2 cups of stock, the remaining olive oil, and add the spinach in batches, one handful at a time. Stir through and continue to add the rest of the stock.
    10 oz. 300g fresh spinach, 6 cups vegetable stock
  • Simmer covered on medium heat for around 20 minutes until the lentils soften and the stock absorbs. Check liquid levels every 5 minutes and add a little more water if required.
    A large pot of lentil stews simmers on a stovetop

Step 3 - Season and serve

  • Add the juice and zest from 1 lemon to the stew, and slice the other lemon into wedges for serving. Remove from the heat and stir. The stew will thicken as it stands. Season to taste with some salt and pepper.
    2 lemons, Breadcrumbs
    lemon juice is squeezed into a pot of lentil stew
  • Garnish with plenty of chopped fresh parsley and serve.
    2 cups chopped flat-leaf parsley
    A large bowl of Mediterranean Lentil and Spinach stew

Video

Nutrition

Serving: 180gCalories: 294kcalCarbohydrates: 26gProtein: 10.6gFat: 18gSaturated Fat: 2.5gSodium: 108mgPotassium: 487mgFiber: 6.6gSugar: 2.7gCalcium: 99mgIron: 3mg
Keyword 30-minute-meal, Easy Dinner ideas, easy recipe, easy stew, easy to make, Lentils, mediterranean cuisine, spinach, vegan, Vegan Stew, vegetarian meal