Lemony Lentils and Spinach
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup French lentils (green lentils)
- 3 cups water
- 1 medium onion, sliced
- 1⁄4 cup olive oil
- 3 garlic cloves, peeled & minced
- 1⁄4 cup fresh cilantro, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed & squeezed to get rid of excess liquid (may use fresh if available)
- 2 medium potatoes, peeled and sliced (optional)
- salt & freshly ground black pepper
- 1⁄4 cup fresh lemon juice
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
-
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.
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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!
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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
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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!
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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!!!