Lentils And Spinach
A hearty and flavorful lentil and spinach dish with aromatic spices, perfect for a nutritious vegetarian meal that suits any time of day.
Ingredients
Instructions
- Boil the lentils in 2 cups of water until soft, about 25 minutes.
- Fry sliced onion and chopped garlic in a pan.
- Add spices: coriander, turmeric, cumin seed, and chili powder to the fried onion and garlic.
- Stir the mixture for about 2 minutes.
- Add the cooked lentils and washed, coarsely chopped spinach to the pan.
- Stir well to combine.
- Simmer the mixture for 10 to 15 minutes.
- Add salt to taste and finish with lemon juice.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of coconut milk during the simmering step. If you don't have lentils, chickpeas can be a great substitute, though you'll need to adjust the cooking time. Fresh herbs like cilantro or parsley can also enhance the dish. For a bit of crunch, top with toasted nuts or seeds. This dish is easily adaptable to suit your taste.
Serving Suggestions
Serve the lentils and spinach over a bed of rice or alongside Indian Sun Bread for a complete meal. This dish pairs beautifully with Grated Carrot Salad for a refreshing contrast. For added protein, consider serving it with a side of Curry Lentils And Rice. A dollop of yogurt can also complement the spices nicely, balancing the flavors.
Storage & Reheating
To store leftovers, allow the lentils and spinach to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 4 days. To reheat, simply warm them in a saucepan over low heat, adding a splash of water if needed to prevent sticking. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lentils And Spinach contains roughly 363 calories, with 21g protein, 51g carbohydrates, and 14g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (57% of the Daily Value), and calcium (43% of the Daily Value). Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to save time. Just rinse and drain them well before adding them to the pan with the spinach. Reduce the simmering time to about 5 minutes, just to heat everything through and allow the flavors to meld.
Is this dish suitable for meal prep?
Absolutely! This lentils and spinach dish stores well and retains its flavor over a few days. Portion it out into meal prep containers for a quick lunch or dinner option. Just be sure to store the lemon juice separately and add it just before serving for the best flavor.
What can I serve with this dish?
This dish pairs wonderfully with a side of Easy Curried Rice or Saag Aloo - Spinach And Potato Stew (India) for a heartier meal. You can also serve it with a side of naan or pita bread to soak up the delicious flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).