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This hearty lentil stew is wholesome and the ultimate cozy one-pot meal. With plenty of veggies, tender lentils, and simple seasonings, it’s a budget-friendly dinner that feels nourishing and satisfying.
If you enjoy this kind of quick, comforting recipe, you’ll love my cookbooks – “Make It Simple” and “100+ Recipes From My Home to Yours.” Find both (and digital editions) here → https://www.juliapachecorecipes.com/
👉 Craving something creamy? You’ll love my Tomato Bacon Pasta or Chicken and Rice Casserole with Broccoli.
This lentil stew is a simple, nourishing dinner made with pantry staples. Carrots, potatoes, and spinach simmer with lentils in a tomato-rich broth for a cozy meal. It’s a healthy, one-pot comfort food recipe full of plant-based protein, perfect for weeknights.
Watch how I make this recipe:
Why you’ll love this recipe…
I love how filling this stew is without being too heavy. Lentils give it a rich, hearty texture, and the veggies add both flavor and nutrition.
It’s also an easy recipe to make in big batches – perfect for meal prep, freezing, or feeding a crowd on a chilly day.
⏰ Total Time: 35 minutes
🍂 Perfect For: Meatless dinners, cozy fall nights, meal prep
🛒 Key Ingredients: Lentils, carrots, potatoes, tomato paste, spinach
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: 4 days in fridge, 2 months in freezer
👉 Warm up with my 8 Can Chicken Taco Soup or Spanish Rice Soup.
Made With Love,
This recipe is part of my 8 Catastrophic Budget Dinners in a Bag series – all made from shelf-stable, pantry-friendly ingredients
What You’ll Need for Lentil Stew
- Lentils: A hearty plant-based protein base.
- Carrots & onion: Aromatic and sweet vegetables for flavor.
- Potatoes: Add body and make the stew more filling.
- Tomato paste: Creates a rich, savory base.
- Bouillon cubes + water: Quick and flavorful broth.
- Spinach: Stirred in at the end for freshness.
- Parmesan cheese: Optional, but adds great finishing flavor.
👉 For more lentil inspiration, check out my Best Recipes Using Lentils.
Ingredients List
- 1 tbsp olive oil
- ⅓ cup onion, diced
- 3 large carrots, diced
- 1 ½ cups dry lentils
- ½–1 cup diced small russet potato
- 3 oz tomato paste
- 2 chicken bouillon cubes
- 7 cups water
- ½ tbsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup fresh spinach, chopped
- Optional: Parmesan cheese, for topping
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Shop My Cookbooks
Make It Simple – My NEWEST Cookbook Is Available Now
How to Make Lentil Stew
Step 1: Rinse lentils in cold water and remove any debris.
Step 2: Heat olive oil in a large pot over medium heat. Add carrots and onion; cook 3–4 minutes.
Step 3: Add lentils, potatoes, tomato paste, bouillon, water, and seasonings. Stir well.
Step 4: Bring to a boil, then reduce heat and simmer 20–25 minutes, until lentils are tender.
Step 5: Stir in spinach and cook 1–2 minutes. Top with Parmesan, if desired.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Lentil Stew Variations
- Swap spinach for kale or Swiss chard.
- Add diced celery for extra flavor.
- Make it spicy with red pepper flakes or chili powder.
- Use vegetable bouillon cubes to keep it vegetarian.
For lighter options, try my Vegetable Noodle Soup and Ramen Noodle Stir Fry.
My Pro TipS
Tips and Tricks
- Rinse lentils well to remove dust and starch.
- Cut potatoes small so they cook evenly with the lentils.
- Add more water for a soupier texture, or less for a thicker stew.
- Freeze in portions for quick reheating later.
👉 Don’t miss my 15 Cozy Slow Cooker Soups.
Recipe FAQs – Lentil Stew
No, lentils cook quickly and don’t require soaking.
Yes, but reduce the cook time since they’re already tender.
Yes – cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Absolutely – it freezes very well for up to 2 months.
👉 Try my Slow Cooker White Chicken Chili or Spanish Rice Soup
Serving Suggestions
- Serve with crusty bread or garlic toast.
- Add a side salad for freshness.
- Pair with rice for extra heartiness.
- Top with Parmesan or a drizzle of olive oil.
👉 For another hearty bowl, check out my Easy Chicken Noodle Soup.
Make-Ahead, Storage & Reheating
- Fridge: Store in the refrigerator for up to 4 days.
- Freezer: Freeze cooled stew in portions for up to 2 months.
- Reheat: Warm on the stove over medium heat or in the microwave.
Don’t miss my easy Red Beans and Rice — simple, filling, and full of flavor.
More Great Soup + Stew Recipes
Soups + Stews
Queso Chili
Soups + Stews
15 Cozy Slow Cooker Soups to Make This Fall
All Recipes
Slow Cooker Ham and Potato Soup
Want even more easy recipes? Grab both of my cookbooks – “Make It Simple” and “100+ Recipes From My Home to Yours” – together and save! → https://www.juliapachecorecipes.com/
Lentil Stew
Ingredients
- 1 tbsp olive oil
- ⅓ cup onion, , diced
- 3 large carrots,, diced
- 1 ½ cups dry lentils
- 1/2-1 cup diced small russet potato
- 3 oz tomato paste
- 2 chicken bouillon cubes
- 7 cups water
- ½ tbsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup fresh spinach, , chopped
- Optional: fresh Parmesan cheese for the end
Instructions
- Rinse lentils and discard debris.
- Heat olive oil in a pot. Add carrots and onion; cook 3–4 minutes.
- Add lentils, potatoes, tomato paste, bouillon, water, and seasonings. Stir.
- Bring to boil; reduce to low and simmer 20–25 minutes until lentils are tender.
- Stir in spinach; cook 1–2 minutes. Serve with Parmesan if desired.
Video
Notes
- Store in the fridge for 4 days.
- Freeze for 2 months.
- Reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one was just ok for me I like the other lentil soup you have better