10 Comforting Lentil Stew Recipes With Spinach and Tomatoes

Lentil stews with spinach and tomatoes work well for quick weeknight meals. They use pantry staples and come together in one pot most of the time. I collected these 10 versions to show different seasoning options and cooking times. Each recipe includes simple steps and full ingredient lists. You can scroll down to see them all.

Helpful Tips Before You Start

These tips will help you build flavor and get the right texture in lentil stew with spinach and tomatoes.

Rinse the Lentils First

Place lentils in a fine mesh strainer and rinse under cold water. This removes dust and helps the stew stay clear.

Add Spinach Last

Stir spinach in during the final five minutes of cooking. It wilts fast and keeps its color and nutrients.

Use Canned Tomatoes

Canned diced or crushed tomatoes give consistent results. They break down into a thick sauce without extra work.

Simmer Low and Slow

Cook the stew on low heat for 30 to 40 minutes after adding the lentils. This thickens the broth naturally.

Taste Before Serving

Check salt and acid levels once the spinach is wilted. A small splash of vinegar or lemon brightens the tomatoes.

Moroccan Harissa Lentil Stew with Spinach and Tomatoes

This lentil stew brings together earthy lentils and bright tomatoes with the bold heat of harissa. It makes a filling weeknight meal when you want something warming but still light enough for lunch the next day.

The finished dish has a thick, spoonable texture with wilted spinach folded in at the end. The harissa gives it a smoky, spicy edge that pairs well with the acidity from the tomatoes.

Moroccan Harissa Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it starts to soften.
• Stir in the minced garlic, harissa paste, and cumin. Cook for 1 minute until the garlic is fragrant.
• Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Stir in the fresh spinach, salt, and black pepper. Cook for 2 more minutes until the spinach wilts.
• Remove the pot from the heat. Serve the stew with lemon wedges on the side.

Notes

Taste the stew before adding the full amount of harissa if you prefer less heat. The spinach will release a little water as it wilts, so avoid overcooking it or the stew may thin out. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Measuring cups

Indian Masala Lentil Stew with Spinach and Tomatoes

This lentil stew brings together warm Indian spices with tender lentils, fresh spinach, and juicy tomatoes. It works well on busy weeknights when you want something filling but simple to prepare. The result is a thick, comforting bowl with earthy lentils, soft greens, and bright tomato flavor.

Indian Masala Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 cup dried brown lentils, rinsed
• 2 cups diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
• Add the cumin seeds, ground coriander, turmeric, and garam masala. Stir for 30 seconds to toast the spices.
• Pour in the rinsed brown lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Stir in the fresh spinach and cook for 3 minutes until it wilts. Season with salt and black pepper.
• Ladle the stew into bowls and top each serving with chopped fresh cilantro.

Notes

Simmer the lentils a few minutes longer if you prefer a thicker consistency. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth. Skip the cilantro if you do not have it on hand.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Knife

Smoky Spanish Lentil Stew with Spinach and Tomatoes

This lentil stew brings together earthy lentils, fresh spinach, and tomatoes with a deep smoky flavor from Spanish paprika. It works well for weeknight dinners or make-ahead lunches when you want something hearty yet simple. The texture stays thick and comforting, with tender lentils and wilted greens in a tomato-based broth.

Smoky Spanish Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 cup brown lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and smoked paprika. Cook for 1 minute until the spices smell fragrant.
• Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Stir in the fresh spinach, salt, and black pepper. Cook for 3 more minutes until the spinach wilts.

Notes

Taste the stew near the end of cooking and add more smoked paprika if you want stronger smoky notes. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Skip the spinach until just before serving if you plan to freeze portions.

Course: Soup
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Measuring cups

Thai Coconut Lentil Stew with Spinach and Tomatoes

This Thai-inspired lentil stew brings together creamy coconut milk and warm spices for a bowl that feels both familiar and fresh. It works well on busy weeknights or cooler evenings when you want something hearty without much effort. The lentils turn soft and thick while the spinach wilts gently and the tomatoes add bright acidity against the rich broth.

Thai Coconut Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board
• Wooden spoon

Ingredients

  

• 1 cup brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the Thai red curry paste and stir to coat the onion mixture.
• Pour in the rinsed brown lentils, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
• Bring the mixture to a simmer, then reduce the heat and cook uncovered for 25 minutes, stirring occasionally, until the lentils are tender.
• Add the fresh spinach and stir until it wilts, about 2 minutes.
• Season with salt and pepper to taste. Serve hot, topped with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much after sitting, add a splash of broth or water when reheating to loosen it. For a milder version, start with one tablespoon of curry paste and adjust at the end. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board, Wooden spoon

Ethiopian Berbere Lentil Stew with Spinach and Tomatoes

This stew brings bold Ethiopian flavors to a simple lentil base. The berbere spice gives it heat and depth while the spinach adds freshness and the tomatoes keep everything bright and saucy. It works well on busy weeknights or chilly evenings when you want something filling without much effort.

The lentils turn tender but still hold their shape, and the spinach wilts just enough to blend into the sauce. Serve it with flatbread or over rice for a complete meal.

Ethiopian Berbere Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 cup dried brown lentils
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 4 cups fresh spinach
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Rinse the lentils under cold water and set them aside.
• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and cook for 1 minute. Add the berbere spice and stir for 30 seconds until fragrant.
• Pour in the diced tomatoes with their juices and the vegetable broth. Add the rinsed lentils.
• Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes until the lentils are tender.
• Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
• Remove the pot from the heat and serve the stew in bowls topped with chopped cilantro.

Notes

Add the spinach right at the end so it stays bright green instead of turning mushy. If the stew thickens too much while simmering, splash in a little extra broth. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to four days and reheat gently on the stove with a splash of water.

Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Knife, Cutting board

Greek Lemon-Herb Lentil Stew with Spinach and Tomatoes

This lentil stew brings bright lemon and classic Greek herbs together with tender lentils, wilted spinach, and juicy tomatoes. It makes a simple one-pot meal that feels fresh yet filling on cooler evenings or busy weeknights.

The texture stays hearty from the lentils while the spinach softens into the broth and the tomatoes add gentle acidity. Lemon at the end lifts every bite without overpowering the savory base.

Greek Lemon-Herb Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 lemon, juiced
• 5 ounces fresh spinach
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 4 minutes.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the lentils, diced tomatoes with their juices, vegetable broth, oregano, and thyme. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Stir in the lemon juice and spinach. Cook for 2 to 3 minutes until the spinach wilts.
• Season with salt and black pepper to taste before serving.

Notes

Taste the broth after adding the lemon juice and adjust the salt if the tomatoes taste too sharp. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. Skip the spinach until just before serving if you plan to make the stew ahead.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife

Mexican Chipotle Lentil Stew with Spinach and Tomatoes

This stew adds a smoky chipotle edge to hearty lentils and fresh spinach. It comes together in one pot and works well for weeknight dinners or make-ahead lunches when you need something warming and filling.

The lentils stay tender in a tomato broth while spinach wilts in at the end for color and freshness. Chipotle peppers bring gentle heat and depth that pair nicely with cumin and oregano.

Mexican Chipotle Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups fresh spinach
• Salt and black pepper to taste
• Lime wedges and fresh cilantro for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until it softens.
• Stir in the garlic, cumin, and oregano. Cook for 1 minute until fragrant.
• Add the lentils, diced tomatoes, chipotle peppers, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
• Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
• Ladle the stew into bowls and serve with lime wedges and cilantro.

Notes

Use one chipotle for mild heat or three if you like it spicier. The stew thickens as it sits, so stir in a little extra broth when reheating leftovers. Corn tortillas on the side turn it into a more complete meal.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Italian Sausage and Lentil Stew with Spinach and Tomatoes

This stew brings together savory Italian sausage with tender lentils in a tomato broth. The spinach adds freshness and color at the end. It works well for weeknight dinners when you want something filling without much fuss. The result is a hearty bowl with meaty bites, soft lentils, and bright tomato flavor.

Italian Sausage and Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 4 cups fresh spinach

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Add the rinsed lentils, diced tomatoes, chicken broth, and dried oregano. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
• Stir in the fresh spinach and cook for 2 minutes until it wilts. Taste and adjust seasoning if needed before serving.

Notes

Brown the sausage well before adding the other ingredients to build deeper flavor in the broth. Add the spinach right at the end so it stays bright green. Leftovers thicken as they sit, so add a splash of broth when reheating. Use mild or spicy sausage depending on your preference for heat.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife

French Herbed Lentil Stew with Spinach and Tomatoes

This French herbed lentil stew brings together green lentils and fresh spinach in a savory broth scented with thyme and herbes de Provence. The tomatoes add a gentle tang that balances the earthy lentils and keeps the dish bright rather than heavy.

It works well on weeknights when you need a one-pot meal that feels nourishing. The finished stew has a thick texture with tender lentils and wilted spinach throughout.

French Herbed Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 cup green lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon herbes de Provence
• 1 bay leaf
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• 1 tablespoon red wine vinegar

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
• Stir in the garlic, thyme, and herbes de Provence. Cook for 1 minute until the garlic smells fragrant.
• Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, and bay leaf. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
• Remove the bay leaf. Stir in the fresh spinach and cook for 2 minutes until it wilts. Season with salt and pepper, then stir in the red wine vinegar before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker broth. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of broth to loosen the texture. Use herbes de Provence that includes lavender for a more classic French note, or swap in a pinch of rosemary if needed.

Course: Main Course
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board

Persian Saffron Lentil Stew with Spinach and Tomatoes

This lentil stew brings a gentle floral note from saffron that pairs well with earthy lentils and fresh greens. It makes a solid choice for cool evenings when you want something warming but not heavy. The tomatoes add brightness while the spinach softens into the broth for a balanced bowl.

The texture stays thick enough to feel substantial yet loose enough to eat with bread or rice. Spinach and tomatoes keep the flavors bright even after simmering, and the saffron lifts the whole dish without overpowering it.

Persian Saffron Lentil Stew with Spinach and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Persian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 cup brown lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups diced tomatoes
• 4 cups fresh spinach, roughly chopped
• Pinch of saffron threads
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens and turns lightly golden.
• Stir in the minced garlic and turmeric. Cook for one minute until the garlic smells fragrant.
• Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a gentle boil.
• Crush the saffron threads between your fingers and stir them into the pot. Reduce heat to low, cover, and simmer for 25 minutes until the lentils are tender.
• Season with salt and black pepper. Add the chopped spinach and stir until it wilts into the stew, about two minutes.
• Remove the pot from heat. Serve the stew warm with lemon wedges on the side.

Notes

Soak the saffron in a tablespoon of warm water for five minutes before adding it if you want stronger color and aroma. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Fresh spinach works best here. Frozen spinach can release extra liquid and dull the texture.

Course: Soup
Cuisine: Persian
Equipment: Large pot, Cutting board, Knife