Best 10 Lentils With Spinach Recipes

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**Lentils with Spinach: A Nutritious and Flavorful Dish**

Lentils with spinach is a classic dish that combines the goodness of lentils with the vibrant flavor of spinach. It's a wholesome and versatile dish that can be enjoyed as a main course, side dish, or even as a filling for wraps and sandwiches. The combination of lentils and spinach provides a rich source of protein, fiber, vitamins, and minerals, making it a nutritious and satisfying meal. Lentils are a good source of protein and fiber, while spinach is packed with vitamins and minerals like iron, magnesium, and folate. Together, they create a delicious and nutritious dish that is perfect for a healthy meal. This article includes three variations of the classic lentils and spinach recipe: a basic version, a vegan version, and an Indian-spiced version. Each recipe provides step-by-step instructions and cooking tips to help you create a delicious and satisfying meal. Whether you're looking for a simple and nutritious weeknight dinner or a flavorful dish to impress your guests, lentils with spinach is a great option!

Here are our top 10 tried and tested recipes!

INDIAN LENTILS AND SPINACH



Indian Lentils and Spinach image

I combined two other recipes to create this.

Provided by artyjeep

Categories     Side Dish     Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil
1 white onion, halved and sliced into 1/2-inch rings
3 cloves garlic, minced
2 cups chicken broth
1 cup lentils
½ cup water
2 cloves garlic, crushed
1 ½ teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen chopped spinach
¼ cup water

Steps:

  • Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
  • Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
  • Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
  • Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 20 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 324.6 mg, Sugar 2 g

LENTILS WITH SPINACH



Lentils with Spinach image

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

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

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

SPINACH-AND-GARLIC LENTILS



Spinach-and-Garlic Lentils image

This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield about 9 cups

Number Of Ingredients 12

One 2-inch piece ginger, finely chopped
1 serrano chile, thinly sliced, (remove seeds for less heat)
1 teaspoon ground turmeric
5 ounces baby spinach (about 4 tightly packed cups)
Juice of 1/2 lemon
Kosher salt
3 tablespoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
1 medium tomato, chopped
3 cloves garlic, thinly sliced

Steps:

  • Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
  • Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
  • Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams

LENTILS AND SPINACH



Lentils And Spinach image

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

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

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

HERBED LENTILS WITH SPINACH AND TOMATOES



Herbed Lentils with Spinach and Tomatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 4 servings, serving size 3/4 cup

Number Of Ingredients 12

1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about 1/2 pint)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
  • Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
  • Good source of: Potassium

EASY SPINACH LENTIL SOUP



Easy Spinach Lentil Soup image

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

LENTILS WITH SPINACH



Lentils With Spinach image

This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Recipe #292585.

Provided by mliss29

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces spinach, frozen
1 medium onion
5 tablespoons vegetable oil
2 garlic cloves, minced
1 cup lentils (picked over and rinsed)
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon pepper

Steps:

  • Cut onion in half lengthwise and then cut the halves into fine half rings.
  • Heat oil over medium flame.
  • When hot, put in onion and garlic. Stir and saute for 2 minutes.
  • Put in lentils and 3 cups of water. Bring to a boil.
  • Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
  • Defrost spinach and add spinach, salt, and cumin to the lentils.
  • Simmer 10 minutes. Add pepper. Serve.

SPINACH WITH LENTILS



Spinach with Lentils image

This is a low fat, not too bad on the calories recipe. Really satisfying, especially on cold days. It can be a meal in itself

Provided by Bergy

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup brown lentils, washed and picked over
2 bay leaves
1 1/2 teaspoons olive oil
1 carrot, diced
4 cloves garlic, mashed
1 lb fresh spinach, washed,stems removed & dried
1 teaspoon salt
pepper
1 tablespoon fresh lemon juice

Steps:

  • Put lentils& bay leaf into a sauce pan and cover with water until the water is 1" above the lentils, bring to a boil, reduce heat& simmer until tender 40-50 minutes.
  • You may have to add a bit of water if they cook dry.
  • Remove from heat, cover& keep warm, Drain off any excess water.
  • In a large skillet or wok heat oil.
  • Saute the garlic& carrot until golden.
  • Stir in spinach until just wilted (do not over cook).
  • Stir the spinach into the lentils and season to taste.
  • Mix in lemon juice.

RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)



Raghavan's Palak Masoor Dal (Red Lentils with Spinach) image

Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.

Provided by Raghavan Iyer

Categories     Vegetarian Indian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 11

1 cup red lentils
2 cups water
2 medium whole tomatoes
2 (1/4 inch thick) slices unpeeled fresh ginger
2 fresh Thai chiles, or more to taste, stems discarded
¼ teaspoon ground turmeric
¼ cup firmly packed fresh cilantro leaves and tender stems
2 tablespoons ghee
1 teaspoon cumin seeds
8 ounces fresh baby spinach, coarsely chopped
1 teaspoon coarse sea salt

Steps:

  • Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  • Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  • Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  • Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  • Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  • Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg

BRAISED LENTILS WITH SPINACH



Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories     Bean     Leafy Green     Side     Braise     High Fiber     Low/No Sugar     Spinach     Lentil     Fall     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

  • Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  • Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

Tips:

  • Rinse the lentils thoroughly before cooking. This will remove any dirt or debris.
  • Use a variety of lentils. There are many different types of lentils available, each with its own unique flavor and texture. Experiment with different types to find your favorites.
  • Add vegetables to your lentils. Vegetables add flavor, nutrition, and color to lentils. Some good options include carrots, celery, onions, garlic, and spinach.
  • Season your lentils well. Lentils can be bland on their own, so it's important to season them well. Use a variety of spices, such as cumin, coriander, turmeric, and garam masala.
  • Cook lentils until they are tender but still hold their shape. Lentils should be cooked until they are tender but still have a slight bite to them. Overcooked lentils will be mushy and bland.

Conclusion:

Lentils are a versatile and affordable ingredient that can be used to make a variety of delicious dishes. They are a good source of protein, fiber, and other nutrients. Lentils are also a good choice for people who are looking for a meatless meal. With a little creativity, lentils can be used to make a variety of soups, stews, salads, and other dishes. So next time you're looking for a healthy and delicious meal, give lentils a try!

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