GREEK LEMON LENTIL STEW

GREEK LEMON LENTIL STEW

Greek Lemon Lentil Stew is a refreshing twist on the classic lentil dish, marrying the heartiness of brown lentils with the zing of lemon juice and the earthiness of oregano. Infused with Mediterranean flavour and rounded off by the subtle bitterness of wilted spinach, this one-pot stew is a vibrant and nourishing choice for lunch or dinner. The lemon brightens the broth while the herbs provide warmth and depth, resulting in a flavourful yet gentle stew that soothes the stomach and satisfies the appetite. High in fibre, low in fat and packed with plant-based protein, it’s the ideal wholesome meal for cold days or post-holiday resets. Quick to prepare and easy to digest, this stew makes an excellent addition to any weekly rotation, which is simple and clean eating that celebrates the timeless flavours of Greece.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Greek

PREPARATION/TECHNIQUES

One-Pot Wonders

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Greek Lemon Lentil Stew:

• ½ cup brown lentils

• ¼ cup chopped spinach

• 1 tsp lemon juice

• 1 cup broth (vegetable)

• 1 tsp dried oregano

• Salt and black pepper to taste (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 348.1 kcal

• Fat: 1.2 g

• Saturated Fat: 0.2 g

• Carbohydrate: 63.2 g

• Sugar: 2.3 g

• Sodium: 785.1 mg

• Fiber: 11.2 g

• Protein: 24.1 g

• Calcium: 71.1 mg

• Potassium: 734.3 mg

• Iron: 7 mg

PREPARATION

• Rinse The Lentils: Rinse the brown lentils thoroughly under cool water to remove excess starch and debris.

• Begin Simmering: In a medium saucepan, combine the lentils and broth. Bring to a gentle boil over medium heat.

• Add Herbs And Spinach: Stir in the oregano and chopped spinach. Simmer for 25 to 30 minutes, or until the lentils are tender and the spinach is wilted.

• Finish With Lemon: Once the lentils are soft, stir in the lemon juice. Taste and season with salt and black pepper if desired.

• Serve Warm: Ladle the stew into a bowl and serve immediately. Garnish with lemon zest or fresh parsley for added brightness.

PREP TIME

5 minutes

COOKING TIME

30 minutes

TIPS

• Use Fresh Lemon: Freshly squeezed lemon juice enhances flavour more than bottled alternatives.

• Don’t Overcook Spinach: Add spinach halfway through cooking to preserve its texture and colour.

• Layer Flavour: Add half the oregano early and the other half right before serving for a deeper herbal aroma.

• Stir Often: Stir occasionally to avoid lentils sticking to the bottom of the pot and to encourage even cooking.

• Thickness Control: Add more broth if you prefer a soupier consistency, or simmer longer for a thicker stew.

VARIATIONS

• Add Whole Grains: Stir in cooked farro, bulgur or quinoa for a heartier meal with added texture.

• Creamy Option: Mix in a spoonful of tahini or cashew cream at the end for a creamy Mediterranean twist.

• More Veggies: Include chopped courgette, celery or grated carrot for extra nutrients and volume.

• Boost Protein: Add cooked chickpeas or white beans for a protein-rich version.

• Zesty Garnish: Top with lemon zest, capers or crumbled vegan feta for added brightness and contrast.

PREPPING AND STORAGE

• Refrigeration: Let the stew cool fully, then store it in a sealed container in the fridge for up to 4 days.

• Freezing: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

• Reheating: Reheat gently on the hob or in the microwave with a splash of water or broth to loosen.

• Batch Cooking: This stew is perfect for meal prep and tastes even better the next day as flavours develop.