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Easy Tomato Red Lentil Stew (Vegan, Gluten-Free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It's warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I'm confident it will become your new favorite too.
  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It’s warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I’m confident it will become your new favorite too.

Ingredients

Scale
  • 1/2 yellow onion, minced
  • 1 Tablespoon olive oil
  • 1 1/2 cups (300g) red lentils, rinced
  • 4 1/2 cups (1L) vegetable broth or water
  • 1 cup canned crushed tomato*
  • 1 handful cherry tomatoes
  • 5 ounces (150g) fresh baby spinach
  • Chili flakes
  • Salt and freshly ground pepper

Instructions

  1. In a medium saucepan or dutch oven, heat up the olive oil. Melt in the onions, diced, until soft and translucent.
  2. Add red lentils and cover with broth or water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15 minutes, stirring regularly. Pour crushed tomatoes (or tomato sauce) and stir well.
  3. Add cherry tomatoes, fresh baby spinach and give a good stir. Season with salt and freshly ground pepper, add some chili flakes, and serve with a side of rice.

Notes

  • Alternatively you can use marina tomato sauce.

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