Indian Lentils and Spinach Recipe

Name: Indian Lentils and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils; 2 vegetable bouillon cubes; 1 bay leaf; 1 ½ tablespoons cumin; 1 teaspoon thyme; 12 onion; 1 carrot; 3 garlic cloves; 1 cup spinach; 5 cups water

Servings: persons

1
Mince the garlic.
2
Dice the carrot and onion.
3
Fresh or frozen spinach can be used.
4
Coarsely chop the spinach if fresh.
5
Rinse and drain the lentils.
6
Add all the ingredients but the spinach into the pot and allow to.
7
simmer until beans are at the desired texture between 45 min to 1 hour.
8
Bean freshness also varies the cooking time.
9
The older the dried bean the longer it takes to cook.
10
Once the lentils are done remove the bay leaf and add the spinach.
11
Cook for a minute longer then take off the heat.
12
If not eating in the next hour or so put into the refrigerator.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup brown lentils, 2 vegetable bouillon cubes, 1 bay leaf, 1 ½ tablespoons cumin, and more.

Yes, Indian Lentils and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Lentils and Spinach

How did you like this recipe?

Frequently Asked Questions