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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.
👉 You need to try my Ground Beef and Vegetable Soup or Slow Cooker White Chicken Chili next!
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.
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
👉 Try it with my Sausage Orzo Soup or Easy Slow Cooker Beef Stew.
Made With Love,
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.
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 another hearty soup, try my Ground Beef and Vegetable Soup.
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.
👉 Looking for freezer-friendly ideas? Try my Crunchy No-Peek Cheesy Chicken or Easy Slow Cooker Potato Soup.
More Great Soup + Stew Recipes
Soups + Stews
15 Cozy Slow Cooker Soups to Make This Fall
All Recipes
Slow Cooker Ham and Potato Soup
All Recipes
Slow Cooker Lentil Soup Stew
If you try this recipe, give it a rating — it helps others find the best recipes!
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.
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