Lemony Lentils and Spinach

"This satisfying blend of healthy ingredients is refreshingly reminiscent of lemony Mediterranean dishes. It can be served hot, room temp or cool."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Bring water & lentils to a boil in a large heavy pot. Reduce heat, cover & simmer 20 minutes.
  • Meanwhile, saute the onion in a large pot in oil. Stir in garlic, cilantro, and spinach and sauté 5 minutes, stirring frequently.
  • Add potatoes and lentils with cooking liquid to cover. Season with salt and pepper.
  • Bring to boil, reduce heat to simmer; cook 20 minutes.
  • Stir in lemon juice; serve immediately or when cooled or chilled as desired.

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Reviews

  1. Delicious! I was looking for a good lentil recipe and decided to give this a try - and I'm glad I did. It is hands-down some of the best lentils I've ever had. The lemon juice really added a lot of flavor. I used fresh spinach instead of frozen and it turned out great.
     
  2. This was a great recipe that both my husband and I loved! I used fresh spinach (half of a small bag) instead and I also I left out the potatoes because I'm not a fan of lentils and potatoes. I also cut the olive oil down to half of what it called for. It was fresh tasting and easy to make; I will definitely be making this again.
     
  3. I LOVE this dish!! I've made it twice and I love the earthy taste of the lentils complemented by the fresh lemony zest. I forgot to put the cilantro....didn't matter - it was still SO YUMMY!! Thanks for the recipe!
     
  4. We really loved this recipe! I made a few minor changes...I used a little less olive oil, added some chopped mushrooms along with the garlic, and used parsley instead of cilantro. I thought this was really flavorful and satisfying. Thanks so much for posting this...you helped me use up my French lentils!
     
  5. This was a very good combination--simple to make and I'm always looking for healthy. I used chicken broth for about half the water, only used about 1 T oil and the ordinary brown lentils. Also subbed parsley for the cilantro. I think I will try making this all in one pot (instead of cooking the lentils separately) the next time.
     
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Tweaks

  1. We really loved this recipe! I made a few minor changes...I used a little less olive oil, added some chopped mushrooms along with the garlic, and used parsley instead of cilantro. I thought this was really flavorful and satisfying. Thanks so much for posting this...you helped me use up my French lentils!
     
  2. This was a very good combination--simple to make and I'm always looking for healthy. I used chicken broth for about half the water, only used about 1 T oil and the ordinary brown lentils. Also subbed parsley for the cilantro. I think I will try making this all in one pot (instead of cooking the lentils separately) the next time.
     

RECIPE SUBMITTED BY

I don't wear an apron when cooking... I don't have to wear the chef's hat: I delegate & inspire. I'm blessed to have a cooking mate / partner who LOVES it, listens to ideas & has more energy than I do! I love interesting & unusual ingredients!!!
 
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