green lentils and spinach recipe
The Best green lentils and spinach recipe
I’ve been making this green lentils and spinach recipe for years, and it’s still a staple in my household. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender lentils and wilted spinach in a rich tomato sauce is a match made in heaven. My kids love it, and it’s also a great way to get them to eat more vegetables.
I like to serve it over rice or with some crusty bread on the side. This recipe is also incredibly versatile – you can make it in advance and refrigerate or freeze it for later use. Plus, it’s a great way to use up any leftover veggies you might have lying around. The best part?
It’s ridiculously easy to make, even on a busy day. Just sauté some onions and garlic, add in your lentils and spinach, and let the magic happen. I like to serve it with a sprinkle of feta cheese on top, but feel free to leave that out if you’re not a fan of cheese. The key to this recipe is cooking the lentils until they’re nice and tender – don’t rush this step!
You want them to be soft and creamy, not hard and starchy. This takes about 20-30 minutes, depending on how old your lentils are. But trust me, it’s worth the wait. Once you’ve got your lentils cooked, you can start building the rest of the dish.
Just sauté some onions and garlic until they’re soft and fragrant, then add in your chopped spinach. Let that wilt down until it’s nice and tender, then stir in your cooked lentils and a can of diced tomatoes. Season with salt, pepper, and any other spices you like (I like to add in some cumin for an extra boost of flavor). And that’s it!
You’ve got yourself a delicious, comforting bowl of goodness that’s sure to please even the pickiest of eaters.
Green Lentils and Spinach
A hearty and nutritious dish combining earthy green lentils with fresh spinach. This simple one-pot meal is perfect for a quick weeknight dinner and packed with plant-based protein and iron.
🥘Ingredients
For the Lentils and Spinach
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Green Lentils and Spinach Works
This green lentils and spinach recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or something hearty for a family gathering. It’s also super easy to make ahead of time or reheat when needed, making it perfect for busy households.
And let’s not forget about all those wonderful health benefits – with plenty of fiber from the lentils and antioxidants from the spinach, this dish is basically a nutritional powerhouse! So go ahead and give this recipe a try – your taste buds (and your body) will thank you.
❓ Frequently Asked Questions About Green Lentils and Spinach
Q: What type of lentils should I use for this recipe?
For this recipe, I recommend using green or brown lentils – they hold their shape well when cooked and have a slightly firmer texture than red or yellow lentils.
Q: Can I use frozen spinach instead of fresh?
Sure thing! Just thaw out the frozen spinach according to package instructions before using it in place of fresh spinach.
Q: How long can I store cooked lentil mixture in the fridge?
Cooked lentil mixture will keep in the fridge for up to 3 days – just reheat it before serving.
Q: Can I make this recipe ahead of time?
This recipe makes great leftovers – just cook the lentil mixture as directed, then refrigerate or freeze for later use.
Q: Do I need to soak my lentils before cooking?
Nope! Green or brown lentils don’t require soaking before cooking – just rinse them off with cold water before using them.
Q: Can I substitute canned diced tomatoes with fresh tomatoes?
You can use either canned or fresh diced tomatoes – just adjust the amount of liquid you add accordingly if using fresh tomatoes.