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Lentil & Spinach Stew

Prep Time35 minutes
Yield: 3 Serving

Materials

  • 1 cup cooked lentils
  • 1 cup spinach
  • 1/2 cup diced onion
  • 1 garlic clove
  • 1 cup diced tomato
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Olive oil, salt, pepper

Instructions

  • Sauté onion and garlic
    Heat the olive oil in a medium pot over medium heat. Add the diced onion first and cook for about 3–4 minutes, stirring often, until it turns translucent and slightly golden. Then add the minced garlic and cook for 30–45 seconds, just until fragrant.
    • don’t let the garlic brown—it can turn bitter.
  • Add tomatoes and spices:
    Stir in the diced tomato, paprika, and turmeric. Let it cook for 5 minutes, stirring occasionally, until the tomato softens and releases its juices.
  • Add lentils:
    Mix in the cooked lentils and pour in 1 cup of water or vegetable broth. Simmer over low heat for 10–15 minutes, allowing the flavors to blend.
  • Add spinach: Stir in the spinach during the last 2–3 minutes of cooking, just until it wilts.
  • Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.