Warm up your winter evenings with our delectable lentil spinach stew recipe. An easy one-pot vegan winter stew recipe that's not only delicious but also packed with nutrients.
Your pantry is running low on brown lentils? Discover Delicious Alternatives that will keep your recipes on track and your taste buds delighted!
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Why This Vegan Winter Stew?
Whether you're following a vegan lifestyle or simply seeking a nourishing meal, this stew has it all. From its aromatic aroma to the last spoonful, this dish promises a delightful journey for your senses. It's one pot, easy to make with minimum ingredients that's not only delicious but also wholesome. Warm up, cozy up, and treat yourself to the ultimate vegan winter stew that's bound to become a staple on your menu.
Ingredients
- Olive Oil
- Onion and Garlic
- Brown Lentils: I am using cooked brown lentils 400g pack but if you want to use dry lentils you can use 200 g of dry lentils. Wash them, soak them, and cook them according to package instructions.
- Tomatoes: I am using fresh tomatoes. You can use canned tomatoes and even canned tomatoes with chilies for an extra flavor kick to your stew.
- Salt: It's crucial to check the salt content of both your vegetable stock and canned tomatoes before adding additional salt to your lentil spinach stew.
- Seasoning: You can use seasoning as per your choice as this stew is totally customizable. I am using chili flakes, dried rosemary, oregano, and mixed dry herbs.
- Green Chilies and Lemon Juice for spice and citrus kick. That is totally optional, and you can skip it if you are making it for kids.
- Vegetable Stock
- Ketchup To give a sweet touch.
- Baby Spinach and Bell peppers
How to Make the Stew
- In a large pot, heat the olive oil and add the chopped onion and garlic. Cook until translucent and fragrant.
- Add cooked lentils and sliced tomatoes. Cover and cook them for about 2 to 3 minutes or until the tomatoes get soft.
- Next, add seasoning, sliced green chilies, ketchup, and lemon juice. Mix until well combined. You can smash some lentils at this stage to get a thick consistency of the stew.
- Pour in the vegetable stock and bring the mixture to a boil, cover and reduce the heat to a simmer for about 10-15 minutes.
- Stir in the baby spinach leaves and chopped bell peppers and let them wilt into the stew for another 2 to 3 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the Lentil Spinach Stew hot, with some nutritional yeast or vegan parmesan on top. Garnish it with fresh parsley, cherry tomatoes, or avocado slices.
Expert Tips
- For a spicier stew, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Add other vegetables, such as bell peppers, carrots, or sweet potatoes, to enhance the nutritional profile and flavor diversity.
- Add the spinach towards the end of the cooking process to preserve its vibrant color and fresh flavor.
- If you prefer a creamy stew, consider blending a portion of the cooked lentils and vegetables with an immersion blender before adding the spinach.
- Consider incorporating coconut milk or dairy-free yogurt for a creamy twist.
Sides to serve with Lentil Spinach Stew
Lentil spinach stew is a hearty and flavorful dish that pairs well with a variety of sides. Here are some great options to complement your stew:
- Soft and Aromatic Babka Bread.
- Traditional Lebanese Spicy Potatoes Batata Harrah.
- Crunchy Kale Salad with Tahini Dressing
- Simple and Delicious Air Fried Baby Carrots
Storage and Reheating
Allow the stew to cool slightly before storing it in airtight containers in the fridge. It will keep well for several days. When reheating, add a splash of water or vegetable broth to maintain the stew's consistency and prevent it from becoming too thick.
You must use the category name, not a URL, in the category field.Enjoy the process of preparing and sharing this nourishing lentil spinach stew with friends and family, and stay cozy during the winter months.
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Lentil Spinach Stew
Ingredients
- 1 tablespoon Olive Oil
- ½ Cup Onion
- 1 tablespoon Garlic
- 1 Can 400 g Lentils (Cooked and Drained)
- 1 Cup Tomatoes
- 1 tablespoon Salt
- ½ teaspoon Chili Flakes
- ½ teaspoon Oregano
- ½ teaspoon Rosemary
- 1 teaspoon Mixed Dry Herbs
- 3 tablespoon Lemon Juice
- 1-2 Pcs Green Chilies (Chopped)
- 2 tablespoon Ketchup
- 4 Cups Vegetable Stock
- 3 Cups Baby Spinach
- ½ Cup Bell Peppers (chopped)
Toppings
- 1 tablespoon Nutritional Yeast
- Avocado
- Parsley
- Cherry Tomatoes
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant.
- Add the rinsed and drained cooked lentils to the pot and stir.
- Next add sliced tomatoes, stir and cover. Let them cook for about 2 to 3 minutes or until tomatoes get soft.
- Sprinkle some salt, chili flakes, dry rosemary, oregano and mixed dry herbs.
- Next add sliced green chilies, ketchup and lemon juice and mix until well combined. You can smash some lentils at this stage to get a thick consistency of the stew.
- Pour in the vegetable stock and bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the stew simmer for about 10-15 minutes.
- Stir in the chopped spinach and bell peppers and let them wilt into the stew for another 2 to 3 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the Lentil Spinach Stew hot, with some nutritional yeast or vegan parmesan on top. Garnish it with fresh parsley, cherry tomatoes or avocado slices.
Video
Notes
- For a spicier stew, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Add other vegetables, such as bell peppers, carrots, or sweet potatoes, to enhance the nutritional profile and flavor diversity.
- Add the spinach towards the end of the cooking process to preserve its vibrant color and fresh flavor.
- If you prefer a creamy stew, consider blending a portion of the cooked lentils and vegetables with an immersion blender before adding the spinach.
- Consider incorporating coconut milk or dairy-free yogurt for a creamy twist.
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