Lentils With Spinach
A hearty, nutritious dish featuring tender lentils and wilted spinach, infused with garlic, onion, and aromatic bay leaf, perfect for a wholesome, plant-based meal.
Ingredients
Instructions
- Trim the spinach and wash it well.
- Tear the spinach leaves into bite-size pieces and set aside.
- In a large saucepan, combine water, rinsed lentils, chopped carrot, 1/4 chopped onion, garlic cloves, and bay leaf; bring to a boil.
- Reduce heat; partially cover and simmer until the lentils are tender, about 15 to 20 minutes. Drain and discard the bay leaf.
- Return the cooked lentils and vegetables to the saucepan.
- Add the reserved spinach, olive oil, salt, and pepper. Cook over medium-low heat until the spinach wilts and the lentils are heated through, about 2 minutes.
Tips & Substitutions
For added flavor, consider sautéing the garlic in olive oil before adding it to the lentils. You can substitute the spinach with kale or Swiss chard if desired. If you prefer a heartier dish, mix in some cooked quinoa or serve over brown rice, which pairs beautifully with the lentils. Adjust the seasoning according to your taste preferences.
Serving Suggestions
This lentils with spinach dish makes a nutritious main course or a delightful side. Consider pairing it with a light salad, such as a Summer Vegetable Salad, or serve it alongside crusty bread for a complete meal. For a vegan twist, serve it with herb pesto drizzled on top to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it seems dry. You can also microwave it for quick reheating, ensuring it's heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lentils With Spinach contains roughly 29 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 504mg per serving (22% 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. Rinse and drain them, then add them to the pan with the spinach and other ingredients during the last few minutes of cooking to heat through. This will cut down on cooking time significantly while still delivering a delicious meal.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños while cooking the onions and garlic. Additionally, a splash of hot sauce can be added just before serving to give it an extra kick. Adjust according to your spice tolerance for the best results.
Is this dish suitable for meal prep?
Absolutely! This lentils with spinach recipe is great for meal prep. It holds up well in the fridge and the flavors deepen over time. It can be portioned out for lunches or dinners throughout the week, making it a convenient and healthy option for busy schedules.
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).