Jump to content

Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.


    • Sign In
    • Sign Up
  • Scott Adams
    Scott Adams

    Quick One Pot Lentil, Tomato and Spinach Stew (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This easy, gluten-free stew of tomatoes, lentils and spinach will leave them hungry for more.

    Quick One Pot Lentil, Tomato and Spinach Stew (Gluten-Free) - Gluten-free African lentil stew. Image: CC BY-ND 2.0--Mr.TinDC
    Caption: Gluten-free African lentil stew. Image: CC BY-ND 2.0--Mr.TinDC

    Celiac.com 04/04/2020 - This North African lentil stew features lentils and spinach in a flavorful base of onions, garlic, tomatoes and herbs. It's a delicious, easy-to-make one-pot meal for just about any time of the year. 

    • 3 cups chicken stock
    • 1 cup red lentils
    • 5 cups fresh spinach leaves loosely packed
    • 4 cloves garlic
    • 3 Roma tomatoes diced into ¼ inch cubes (or cup of canned diced tomatoes)
    • 1 onion
    • ⅓ cup mixed cilantro and parsley chopped
    • 1 tablespoon olive oil
    • 2 tablespoons tomato paste
    • ½ teaspoon salt
    • 1 teaspoon allspice
    • ½ teaspoon dried coriander ground
    • 1 teaspoon turmeric
    • 1 teaspoon paprika

    In a medium-sized pot, slowly sauté onion and garlic with the olive oil until soft and nearly golden. (Do not rush this. Use low heat and go slow. If garlic burns, or browns too much, it will get bitter.)

    Celiac.com Sponsor (A12):

    Celiac.com Sponsor (A12-m):

    Then add the tomatoes and paste and keep sautéing until the tomatoes release all the water, and keep cooking until most of the tomatoes water is evaporated.

    Add the herbs and spices and sauté for another couple of minutes until the mixture looks like a thick paste.

    Add the stock and bring it to a boil, then add int he lentils and cover the pot. 

    Cook the lentils for 15 minutes until they start to soften up and then add the spinach.

    Keep the pot covered and allow it to cook for 10 minutes more until the spinach has wilted and the lentils have cooked completely. 

    Add the remaining herbs. Taste and adjust the salt. 

    Serve immediately, with or without rice.

    Edited by Scott Adams

    User Feedback

    Recommended Comments

    There are no comments to display.

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17-m):

  • Related Articles

    Jefferson Adams
    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
    Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.
    2 pounds stew beef
    2 tablespoons vegetable oil
    2 cups water
    1 tablespoon Worcestershire sauce
    1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
    5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
    3 whole cloves garlic, peeled
    2 bay leaves
    1 large onion, sliced
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon pepper
    ½ teaspoon paprika
    ¼ teaspoon ground allspice
    4-5 large carrots, sliced
    3-4 potatoes, cubed
    3 celery stalks, chopped
    2 tablespoons cornstarch
    Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.
    Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.
    Add potatoes, carrots and celery. Cover and cook another 30 to 40 minutes.
    To thicken gravy, get a large bowl, and mix ¼ cup water and the cornstarch until smooth. Slowly whisk in 2 cups of liquid from the stew pot. Slowly stir mixture into the stew pot. Stir and cook until it reaches desired thickness.
    Gluten-free Dry Onion Soup Mix
    1½ cups dried minced onion
    ¼ cup beef bouillon powder (gluten-free)
    2½ tablespoons onion powder
    ½ teaspoon crushed celery seed
    ½ teaspoon sugar
    Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix.

    Jefferson Adams
    Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months.
    This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day!
    2 quarts chicken or vegetable broth 1 pound lentils, picked and rinsed 2 tablespoons olive oil 2 cloves garlic, minced 1 leek, white part only, washed and sliced into julienned strips ½ cup finely chopped shallots ½ cup finely chopped carrot ½ cup finely chopped celery 1 cup peeled and chopped tomatoes 2 teaspoons kosher salt ½ teaspoon freshly ground coriander ½ teaspoon freshly ground cumin ½ teaspoon freshly ground pepper Directions:
    Heat olive oil in a large stock pot and set over medium heat.
    Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
    Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil.
    Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
    Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.

    Jefferson Adams
    Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice.
    2 large eggplants (about 1½ pounds each) 2 large onions, thinly sliced 1½ cups dried chickpeas, rinsed and soaked overnight and drained 1 28-ounce can tomatoes, drained and coarsely chopped 1 ounce dried Porcini mushrooms, re-hydrated 3 teaspoons dried oregano, crumbled 1 bay leaf 3 cups hot water 3 tablespoons extra virgin olive oil, divided 6 cloves garlic, minced 1 small (1-inch) cinnamon stick 1 teaspoon salt 1 teaspoon freshly ground pepper ⅓ cup finely chopped fresh parsley Directions:
    Heat oven to 400 degrees Fahrenheit.
    Soak dried mushrooms in a bowl of hot water for 30 minutes.
    Strain liquid through a sieve lined with a paper towel and set aside.
    Chop the mushrooms finely.
    Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil.
    Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.
    Let stand until cool enough to handle.
    Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.

    Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
    Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.
    Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms.
    Cook and stir for 1 minute.
    Add the chickpeas and the liquid reserved from the mushrooms.
    Bring to a boil and cook, stirring occasionally, for about 5 minutes.
    Transfer to the slow cooker and stir to combine with the eggplant.
    Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat.
    Remove cinnamon stick and bay leaf.
    Stir in tomatoes and parsley.
    Serve over rice as a standalone meal or as a side.

    Jefferson Adams
    Celiac.com 01/05/2019 - A good lentil soup or stew recipe can be a potent weapon in your cooking arsenal. Easy to make, delicious, and perfectly hearty for a chilly day, this lentil recipe marries green or brown lentils with onions, celery, potatoes and tomatoes with coriander, cumin and turmeric to make a delicious stew that is sure to please. Alone or over rice, this lentil stew will have them coming back for more.
    1½ cups dried green or brown lentils 1 large rib celery 1 medium carrot 1 medium yellow onion 1 large russet potato 1 can whole tomatoes with juice (28-ounces) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash of ground cayenne pepper  2½ cups water Kosher salt Freshly ground black pepper 6 stems parsley 1 lime, for serving Directions:
    Place the dry lentils in a bowl and cover with water; let sit while you prep and start to cook the vegetables.
    Clean and peel the carrot, and slice.
    Dice the celery into bite-sized chunks.
    Dice the onion into bite-sized chunks. 
    Peel and cut the potato into bite-size chunks. 
    Pour the can of tomatoes with juice into a bowl.
    Coarsely chop tomatoes in the bowl.
    Heat the oil in a large pot over medium-high heat. Once the oil shimmers, stir in the zucchini, if using, the celery, carrot, onion and potato. 
    Cook for about 5 minutes, stirring occasionally, until the onion is soft. 
    Drain the lentils, then add to the pot, along with the ground spices. 
    Pour in the tomatoes and juice, and the 2½ cups of water, along with 1 teaspoon each of salt and pepper. 
    Bring the mixture to a boil, cover and cook for 5 minutes.
    While the stew cooks, finely chop the parsley leaves. Cut the lime into wedges.
    Lower the heat to medium-low, cook for 10 to 15 minutes, stirring a few times, until all the vegetables are tender, but firm. 
    Taste, and add salt and pepper, as desired.
    Spoon into bowls, garnish with parsley and serve hot, with lime wedges.

  • Popular Now

  • Create New...