Lentil and Spinach Stew

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

How to Make Lentil and Spinach Stew

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Prep the lentils and vegetables

Rinse the red lentils under cool water until it runs mostly clear, then drain well.

Dice the onion, carrots, and celery, and finely mince the garlic so everything cooks at the same speed.
Soften the aromatics

Warm the olive oil in a large heavy pot over medium heat until it shimmers.

Add the onion, carrots, and celery, and cook, stirring often, until softened, about 6 to 8 minutes.

Stir in the garlic and cook just until fragrant, about 30 seconds, so it does not brown.

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Bloom the spices

Add the tomato paste, salt, pepper, cumin, smoked paprika, turmeric, and vegetable bouillon to the pot.

Cook, stirring constantly, for about 1 minute until the tomato paste darkens slightly and the spices smell toasty.
Simmer the lentils

Pour in the rinsed lentils, vegetable broth, and water, and stir to combine everything evenly.

Bring the mixture up to a gentle boil over medium high heat, then reduce the heat to low.

Cover the pot partially with a lid and let the stew simmer until the lentils are very tender, about 20 minutes.
Add coconut milk and spinach

Stir in the coconut milk until fully blended, then add the chopped spinach to the pot.

Simmer uncovered for 5 more minutes, stirring occasionally, until the spinach wilts and the stew looks creamy.

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Adjust seasoning and serve

Taste the stew and add more salt or pepper if you like, adjusting the seasoning to your preference.

If the stew seems too thick, splash in a little hot water or broth until it reaches your ideal consistency.

Serve hot in bowls with bread, rice, or a simple salad alongside for a full meal.

Substitutions

Coconut milk -> cashew cream: Blend soaked raw cashews with water until very smooth, then use cup for cup instead of coconut milk. The stew stays rich and silky, but the flavor is more neutral and slightly nutty instead of coconut forward.
Red lentils -> brown or green lentils: You can swap in brown or green lentils, but plan for a longer simmer, closer to 35 to 40 minutes. They keep more bite and give the stew a chunkier, almost rustic texture that holds up well for reheating.
Spinach -> chopped kale or Swiss chard: Use chopped kale or Swiss chard instead of spinach, adding it a few minutes earlier so it has time to soften. The greens taste earthier and a little sturdier, which makes the stew feel even heartier and great for chilly nights. For a fun twist, toss in a handful of beet greens to bring a soft pink tint and gentle sweetness.

Tips

Chop vegetables evenly: Cut the onion, carrot, and celery into similar sizes so they soften together and give the stew an even texture.
Sweat the aromatics slowly: Cook the onion, carrot, and celery long enough to turn translucent and sweet, not browned, which builds a gentle flavor base.
Use low sodium broth if possible: Since bouillon and coconut milk both contain salt, low sodium broth gives you more control over the final seasoning level.
Adjust thickness at the end: If the stew thickens as it sits, loosen it with a splash of hot broth while reheating until it looks silky.
Let the stew rest before serving: If you have time, let the pot sit off heat for 5 to 10 minutes so flavors meld more.

Energy	467	kcal
Protein	14	g
Total Fat	26	g
Carbohydrates	43	g
Dietary Fiber	11	g

FAQ

Why are my lentils still firm after the suggested simmer time?: Older lentils can take longer to cook, so keep simmering gently and check them every 5 minutes. Make sure the liquid is lightly bubbling, not just steaming, or the lentils will soften very slowly. Avoid adding acidic ingredients like vinegar or lots of tomatoes early, since acid can keep lentils a bit tough.
How can I thicken the stew if it seems too thin?: Let the pot simmer uncovered for a few extra minutes so some of the liquid can cook away naturally. You can also mash a small scoop of lentils against the pot side to release starch and create more body.
What if the stew tastes bland even though I followed the recipe?: Start by adding a pinch more salt, stir well, then taste again after a minute to see if flavors open. A squeeze of lemon juice or a splash of vinegar at the end can brighten everything without making it sour. You can also stir in a teaspoon of olive oil or chili oil for extra richness and flavor.
Can I make this lentil stew in an Instant Pot?: Yes, saute the vegetables and spices on Saute, then add lentils, broth, and water, and lock the lid. Cook on High pressure for 6 minutes, then let the pressure release naturally for about 10 minutes. Stir in the coconut milk and spinach after releasing pressure, then simmer briefly on Saute until the greens wilt.
Can I freeze leftover lentil and spinach stew?: Yes, let the stew cool completely, then portion it into freezer safe containers, leaving a little space for expansion. Freeze for up to three months, and thaw overnight in the fridge before reheating gently on the stove. The texture may thicken slightly after freezing, so add a splash of water while reheating to loosen it.

Reviews

Stephanie, Toronto: Really cozy and tasty, though mine turned out just okay since I wasn’t sure how “partially covered” the pot should be during the simmer and it affected the thickness. I’d make it again, but a little more clarity there would help. — 3 ★

Eunice: Happy it tasted cozy and tasty, Stephanie! For the simmer, I keep the lid slightly ajar (about 1 inch) so it reduces slowly, and you can thicken by simmering a bit more uncovered or thin with a splash of broth or coconut milk.