Lentils With Spinach Recipe

Name: Lentils With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. spinach; 1 qt. water; 1/2 c. lentils; 1 carrot, finely chopped; 1 onion, finely chopped; 2 garlic cloves, minced; 1 bay leaf, dried; 1 Tbsp. olive oil; 1 tsp. salt (I don't use salt); 1/8 tsp. pepper

Servings: persons

1
Trim spinach and wash well.
2
Tear leaves into bite-size pieces and set aside.
3
In a large saucepan, combine water, lentils (picked over and rinsed), carrot, 1/4 finely chopped onion, garlic cloves and bay leaf; bring to a boil.
4
Reduce heat; partially cover and simmer until lentils are tender, 15 to 20 minutes. Drain and discard bay leaf.
5
Return lentils and vegetables to the saucepan.
6
Add the reserved spinach, olive oil, salt and pepper. Cook over medium-low heat until the spinach wilts and the lentils are heated through, about 2 minutes.

176

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.

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

You need 10 ingredients. The key ingredients include: 1/2 lb. spinach, 1 qt. water, 1/2 c. lentils, 1 carrot, finely chopped, and more.

Yes, Lentils With 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.

Lentils With Spinach

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