Braised Lentils with Onions and Spinach
Infused with hearty, earthy flavors, this Braised Lentils with Onions and Spinach recipe is a comforting one-pot wonder that's perfect for weeknight dinners or meal prep. Tender green or brown lentils are simmered to perfection in a fragrant base of caramelized onions, garlic, and a hint of tomato paste, enriched with vegetable stock and aromatic thyme. Fresh spinach is folded in at the end for a vibrant pop of color and nutrients, while a splash of lemon juice adds a bright, zesty finish. This wholesome dish, naturally gluten-free and vegetarian (with a vegan option), is an ideal balance of simplicity and sophistication, ready in just an hour. Serve it warm with crusty bread or as a savory side for your favorite proteins, and garnish with fresh parsley for an extra touch of elegance.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 1 tablespoon tomato paste
- 4 cups vegetable stock (or water)
- 1 whole bay leaf
- 1 sprig fresh thyme (or 1/2 tsp dried thyme)
- 4 cups fresh spinach
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion to the pan and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Add the rinsed lentils, vegetable stock (or water), bay leaf, thyme sprig, salt, and ground black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, covering the pan partially with a lid. Let it simmer for 30-35 minutes, or until the lentils are tender but not mushy. Stir occasionally to ensure nothing sticks to the bottom of the pan.
Remove the bay leaf and thyme sprig from the pot and discard them.
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
Adjust seasoning with additional salt or pepper to taste if needed.
Stir in the lemon juice for a bright, fresh finish.
Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 3.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
