Spiced Red Lentils With Caramelized Onions And Spin

Name: Spiced Red Lentils With Caramelized Onions And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 1 1/2 large onions, halved and cut into thin half-moons; About 1 tsp. kosher salt; 1 cup red lentils, rinsed well and drained; 2 dried bay leaves; 1/2 serrano chile, minced; 1 tablespoon minced fresh ginger; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 bunch (10 oz.) spinach (not baby), stems finely chopped and leaves cut in half; or use thawed frozen spinach; 1/2 teaspoon cumin seeds; 2 garlic cloves, minced; 4 cups cooked brown basmati rice or couscous

Servings: persons

3 tablespoons vegetable oil, divided
1 1/2 large onions, halved and cut into thin half-moons
About 1 tsp. kosher salt
1 cup red lentils, rinsed well and drained
2 dried bay leaves
1/2 serrano chile, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 bunch (10 oz.) spinach (not baby), stems finely chopped and leaves cut in half; or use thawed frozen spinach
1/2 teaspoon cumin seeds
2 garlic cloves, minced
4 cups cooked brown basmati rice or couscous

1
Heat 2 tbsp. oil over medium heat in a large nonstick frying pan. Add onions and a pinch of salt and cook, stirring occasionally, until browned and very soft with crisp edges, about 30 minutes. Transfer half to a bowl and set aside.
2
Meanwhile, put lentils in a saucepan with 3 cups water and the bay leaves. Bring to a simmer over medium heat, uncovered, and skim foam. Simmer just until tender, 5 to 10 minutes (they'll fall apart a little). Remove bay leaves and set lentils aside--don't drain.
3
Stir chile, ginger, coriander, turmeric, and 1 tsp. salt into pan of onions and cook over medium heat until fragrant, about 1 minute. Add spinach and cook, stirring occasionally, until completely wilted, about 3 minutes. Stir onion-spinach mixture into pot of lentils and wipe frying pan clean.
4
Heat 1 tbsp. oil in pan over medium heat. Add cumin and garlic and cook, stirring, until seeds are sizzling, about 1 minute; stir into lentils. Season with salt. Top lentils with reserved onion and serve over rice.

924

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 1 1/2 large onions, halved and cut into thin half-moons, About 1 tsp. kosher salt, 1 cup red lentils, rinsed well and drained, and more.

Yes, Spiced Red Lentils With Caramelized Onions 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.

That's it — enjoy your meal!

Spiced Red Lentils With Caramelized Onions And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions