Lentil & Spinach Stew

Why This Lentil & Spinach Stew Works

As the pot heats up, the onion and garlic soften in the olive oil. They lose their sharp bite and start to taste sweeter, so the base of the stew is mellow instead of harsh. When the cumin and coriander hit the warm oil, the spices spread through the oil and coat everything that goes in next.

After the carrots and lentils go in with the tomatoes and broth, steady simmering does most of the work. The lentils slowly soak up the hot liquid and swell, so they become tender and a little creamy inside while still holding their shape. As they cook, some of the starch from the lentils moves into the broth and makes the stew thicker and more cozy instead of watery.

Near the end, the fresh spinach only needs a short time in the hot stew. The leaves wilt down fast and fold into the lentils without turning mushy. By the time it is done, the pot has a thick, hearty base from the lentils, soft vegetables, and just-wilted greens all held together in one stew.

Mistakes To Avoid

Letting the lentils simmer for too short a time leaves them firm in the center while the broth stays thin and brothy. The carrots also stay a bit hard, so the stew never thickens and feels more like a soup with crunchy bits instead of a soft, cozy stew.

Cooking on very high heat after adding the lentils and broth can cause the liquid to evaporate too fast. The lentils then stick to the bottom, some scorch, and the stew ends up with a burnt taste and dry, mushy patches instead of an even texture.

Adding the spinach too early, with the lentils, makes the leaves cook for the whole simmer time. The spinach breaks down into dark strings, loses its fresh look, and almost disappears into the stew instead of giving soft, bright green bites at the end.

Skipping the step of briefly cooking the cumin and coriander in the oil with the onion and garlic keeps the spices “raw.” They stay a bit harsh and grainy in the broth instead of spreading evenly through the stew.