Spinach with Lentils

Spinach with Lentils

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6

    • About This Recipe

    “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”

    Ingredients

  • 1cupbrown lentils, washed and picked over
  • 2bay leaves
  • 1 1/2 teaspoonsolive oil
  • 1carrot, diced
  • 4clovesgarlic, mashed
  • 1lbfresh spinach, washed,stems removed & dried
  • 1teaspoonsalt
  • pepper
  • 1tablespoonfresh lemon juice

    • Directions

  • 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.

    • Reviews

  • “This was very good .. spinach and lentils are two of my fav’s .. I used 2 cloves of garlic, as i dont like it very much .. thanks, will make this again soon!!”

  • “I added a little less red pepper to make it less bland.”

  • “This was nice, but a tad too garlicky for me. I used yellow lentils, and had this with fresh bread for a satisfying lunch. Next time I’ll try this with onions instead of garlic.”

  • “Found it to be somewhat bland so I added a little bit of flavor color with basil, onion powder, a little more salt, and extra lemon.Will have it with rice and wedged tomato.Yum!”

  • “I happen to like lentils and spinach so this filled the bill nicely.I used frozen spinach.I put this over rice and served it with tortilla.Lots left over for later to boot!!Thanks Bergy”

  • “What a nice little gem!! I was looking for a different way to do up some spinach, this filled the bill. I used orange lentils. Very good and a nice change, I will be making it again and will add an onion and maybe some salsa next time. Thanks for a goodie to go with our chicken! Didn’t need anything else!forgot to say I just made half a recipe; it worked out fine.”

  • “Like some others I added a few extras but the basic recipe is great.I added a spanish onion, an extra carrot and some celery at the same time as the ‘original’ carrot in the recipe.I also added a fresh tomato at the same time as the spinach.I’d think about adding some curry powder with the garlic next time to spice it up a little.Great served on some couscous.”

  • “I made this, and mine came out o.k., but I think the bay and the amount of garlic may have thrown off the taste a bit too much for me.I also used frozen spinach, which I wouldn’t do again…I’d definitely use fresh as the recipe instructed.”

  • “I made this tonight and it was delicious. I served it with grilled chicken breasts and grilled tomatoes.The garlic makes this a lovely tasty dish. The lemon juice really added a nice freshness to the dish.There are left overs and my son and I are taking it for lunches tomorrow.This is a good healthy dish. Thank you for sharing, Bergy,I knew I was on a winner with this recipe belonging to you.”

  • “The devil made me do it!!I try not to make changes the first time I make a dish, but the sodium was a bit higher than I wanted so I did add a bit of onion and cut the salt in half.This was easy and fairly quick but a little bit bland. Next time I will add celery and another carrot.Salsa or hot sauce might work well too without affecting the “healthiness.”All in all though, it was pretty good.Thanks for the recipe!”

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