Here’s a straightforward Greek lentil stew that’s satisfying and comforting without any fuss. It combines earthy lentils with fresh spinach and a splash of lemon to brighten it up. This one-pot dish is easy on the hands and stays good for leftovers, making it a solid weeknight go-to.
The Story Behind This Recipe
I first came across this kind of lentil stew during a trip to Greece, where simple, wholesome ingredients shine through in everyday home cooking. What I love about it is the way the flavors are humble but balanced — the lemon juice at the end lifts the whole dish.
At home, I usually cook this on a weekend and store portions for quick dinners through the week. It warms up well and feels nourishing without being too heavy.
Sometimes I add a bit of feta on top or a side of crusty bread to round out the meal. It’s also a great dish to take to a friend who could use some easy, homemade food.
I keep a jar of dried lentils and frozen spinach on hand so I can throw this together in about 40 minutes. Little habits like that help me cook more at home without much stress.
The recipe scales easily and is very forgiving, so you can tweak it to what you have or like best. It’s one of those dishes that feels like a hug on a plate.
Cuisine: Greek
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 5 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
- Step 2. Add the lentils, dried oregano, and cumin to the pot. Stir to coat the lentils in the spices and oil.
- Step 3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.
- Step 4. Stir in the chopped spinach and cook for another 3-5 minutes until wilted.
- Step 5. Season with salt and pepper to taste, then stir in the lemon juice right before serving.
- Step 6. Serve hot with a drizzle of olive oil or a sprinkle of feta cheese if desired.
Tips for Success
- Rinse lentils well to remove any dust or debris before cooking.
- Add the lemon juice last to keep its bright flavor fresh and vibrant.
- You can substitute kale or Swiss chard for spinach if you prefer.
- If the stew thickens too much, just add a splash of water or broth to loosen it up.
- Leftovers taste great the next day and can also be frozen in portions.
Variations & Substitutions
- Add diced tomatoes for a slightly different flavor and texture.
- Stir in cooked rice or quinoa to make it more filling.
- Top with toasted pine nuts or walnuts to add crunch.
- Use a smoky paprika instead of cumin for a subtle smoky note.
- Include chopped carrots or celery for more vegetable variety.
