Red Lentils with Spinach

Red lentils are simmered until tender and combined with sautéed onion, garlic, and fresh spinach for a warm, comforting dish with balanced flavor and a smooth, hearty texture.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

• 1 cup red lentils, rinsed

• 3 cups water or low-sodium vegetable broth

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ teaspoon cumin

• ¼ teaspoon freshly grated ginger (optional)

• ½ teaspoon black pepper

• 3 cups fresh spinach

• 1–2 teaspoons fresh lemon juice

Instructions

1. In a saucepan, combine the lentils and water or broth. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until tender but not overly soft.

2. While the lentils cook, heat the olive oil in a pan over medium heat.

3. Add the onion and cook for 4–5 minutes until softened.

4. Stir in the garlic, cumin, ginger (if using), and black pepper, and cook for 1 minute, until fragrant.

5. Add the spinach and cook until wilted.

6. Stir in the cooked lentils and mix well.

7. Adjust consistency with a splash of water or broth if needed.

8. Remove from heat and stir in the lemon juice before serving.

Cook’s Note

For a slightly creamier texture, mash a small portion of the lentils before combining. This dish pairs well with rice or flatbread.