Best 4 Herbed Lentils With Spinach And Tomatoes Recipes
**Savory and Wholesome: A Culinary Journey through Herbed Lentils with Spinach and Tomatoes**
Embark on a delightful culinary adventure with our versatile herbed lentils recipe, a symphony of flavors that caters to diverse dietary preferences. This nutritious dish, brimming with plant-based proteins, is a vegan and gluten-free masterpiece. Dive into the vibrant world of lentils, spinach, and tomatoes, thoughtfully seasoned with a medley of aromatic herbs. Discover a symphony of textures, from the tender lentils to the crisp spinach and juicy tomatoes, all harmoniously blended in a symphony of flavors. Let your taste buds dance with joy as you explore variations of this lentil dish, including a zesty lemon-tahini dressing for a tangy twist, or a creamy coconut milk-based rendition for a touch of tropical flair. Each variation promises a unique culinary experience, sure to tantalize your taste buds and nourish your body.
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
You can have this meal on the table in less time than it takes for me to run a mile. Okay, I admit I am the slowest runner I know (I am more of a jogger, really) -- but still, that is a fast dinner. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables that require very little prep -- pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme, and balsamic vinegar, then dolloped with creamy, rich ricotta cheese that is warmed slightly in the skillet, too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. I like to serve mine with some whole-grain, sourdough toast or baguette.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
- Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
LENTILS WITH SPINACH
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
- Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.
Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g
Tips:
- Use a variety of lentils. This recipe calls for brown lentils, but you can also use green, red, or black lentils. Each type of lentil has a slightly different flavor and texture, so experiment to find your favorite.
- Rinse the lentils before cooking. This helps to remove any dirt or debris from the lentils.
- Cook the lentils in broth instead of water. This adds more flavor to the lentils.
- Don't overcook the lentils. Lentils should be tender, but they should still hold their shape.
- Add the spinach and tomatoes at the end of cooking. This helps to preserve their nutrients and flavor.
- Season the lentils to taste. You can add salt, pepper, garlic powder, onion powder, or other spices to taste.
- Serve the lentils over rice, quinoa, or your favorite grain. You can also serve them as a soup or stew.
Conclusion:
This herbed lentils with spinach and tomatoes is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with protein, fiber, and vitamins and minerals. The lentils are cooked in a flavorful broth and then combined with spinach, tomatoes, and herbs. This dish is sure to become a favorite in your household.
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