This lentil spinach tomato stew is the kind of dinner that saves your week: one pot, simple ingredients, and it tastes even better the next day. Lentils bring plant protein and fiber, tomatoes add body and acidity, and spinach folds in at the end for a quick boost of greens.
The flavor is cozy but not heavy. A little garlic, onion, and smoked paprika (optional) gives depth without needing complicated steps. If you’ve got a loaf of bread or a bowl of rice, you’ve got a full meal.
Why this is a great “default” meal
When you want something filling that still feels nutrient-dense, lentils are hard to beat. They’re affordable, easy to store, and forgiving if you’re not measuring perfectly. This stew also scales well—double it and you’ve got lunches for days.
How to serve it
Serve it as-is, or top with a spoon of Greek yogurt for extra protein and a creamy contrast. If you tolerate dairy, a small sprinkle of grated cheese also works. If you want more calories without more volume, add olive oil at the end.
Keep it simple: simmer until the lentils are tender, then add spinach just to wilt. Season with salt, pepper, and a squeeze of lemon for brightness. It’s a reliable, repeatable meal you can come back to all winter.
If you want a smoother texture, simmer a little longer and mash a portion of the lentils against the pot—this naturally thickens the stew without extra ingredients. If you want more greens, stir in spinach in two batches so it stays vibrant.
This recipe is also freezer-friendly. Cool it fully, portion it into containers, and freeze up to 3 months. Reheat gently and add a splash of water or broth if it thickens. A squeeze of lemon at the end wakes everything up.
For variety, try adding a handful of chopped parsley at the end, or stir in a pinch of cumin for a warmer flavor profile. Small changes keep the recipe interesting without adding complexity.
