Lebanese Lentil Stew with Potatoes and Spinach
- 30 mintotal time
- $1.28£0.67a serving
- 420383calories
- 20 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Lebanese-style brown lentils with potato, garlic and cumin, finished with spinach, lemon and cilantro.
Ingredients
Serves 4.
- 1¼ cups dried brown or green lentils, rinsed
- 11 oz russet potatoes, cut into small dice
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 7 oz frozen chopped spinach
- 2 lemons
- ½ bunch cilantro, chopped
- 1 vegetable bouillon cube
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the lentils and potatoes in a large saucepan, pour over 5 cups (1200 ml) of just-boiled water, crumble in the bouillon cube and bring back to the boil. Simmer for 20 minutes, until the lentils and potatoes are tender.
- Meanwhile, heat the olive oil in a frying pan on medium heat and cook the yellow onion for 6 minutes until soft and golden. Add the garlic, ground cumin and ground coriander and stir for 1 minute.
- Tip the onion mixture into the lentils with the frozen spinach and simmer for 5 minutes, stirring, until the spinach has thawed and the stew is thick and steaming hot. Add a splash of hot water if it gets too thick.
- Squeeze in the juice of 1 lemon, stir in most of the cilantro and season with salt and black pepper. Serve scattered with the rest of the cilantro, with the second lemon cut into wedges.
Leftovers: Fridge 3 days or freeze for 3 months; reheat until piping hot, adding water to loosen.
Ingredients
Serves 4.
- 250 g dried green lentils, rinsed
- 300 g white potatoes, cut into small dice
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 200 g frozen spinach
- 2 lemons
- ½ bunch coriander, chopped
- 1 vegetable stock cube
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the lentils and potatoes in a large saucepan, pour over 1200 ml of just-boiled water, crumble in the stock cube and bring back to the boil. Simmer for 20 minutes, until the lentils and potatoes are tender.
- Meanwhile, heat the olive oil in a frying pan on medium heat and cook the onion for 6 minutes until soft and golden. Add the garlic, ground cumin and ground coriander and stir for 1 minute.
- Tip the onion mixture into the lentils with the frozen spinach and simmer for 5 minutes, stirring, until the spinach has thawed and the stew is thick and steaming hot. Add a splash of hot water if it gets too thick.
- Squeeze in the juice of 1 lemon, stir in most of the coriander and season with salt and black pepper. Serve scattered with the rest of the coriander, with the second lemon cut into wedges.
Leftovers: Fridge 3 days or freeze for 3 months; reheat until piping hot, adding water to loosen.
Nutrition per serving
| Calories | 420 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 63 g |
| Fat | 12 g |
| Fiber | 12 g |
| Sodium | 652 mg |
| Calories | 383 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 53 g |
| Fat | 13 g |
| Fibre | 12 g |
| Sodium | 472 mg |
Worked out from the ingredients, 278 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.28 a serving in the US (range $0.98–$1.70) and £0.67 in the UK (range £0.51–£0.89). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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