Lemony Lentils and Spinach
Brighten up your mealtime routine with this vibrant and nourishing recipe for Lemony Lentils and Spinach! Earthy green or brown lentils are simmered to tender perfection before being tossed with sautéed onions, garlic, and warm spices like cumin and coriander. Fresh baby spinach adds a pop of color and nutrients, while a zesty burst of lemon zest and juice brings a refreshing tang to every bite. This plant-based dish is easy to prepare, taking just 40 minutes from start to finish, and serves as a versatile option—enjoy it as a hearty main or a flavorful side dish. Garnish with chopped parsley for an optional touch of freshness, and savor this healthy, protein-packed recipe that’s both wholesome and delicious. Perfect for busy weeknights or meal prep, this quick and satisfying dish is a must-try for fans of Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups baby spinach
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the lentils under cold water and drain well.
In a medium pot, combine the lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, ground cumin, and ground coriander to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the cooked lentils and toss to coat them in the aromatic mixture.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring regularly, until the spinach is wilted.
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Transfer to a serving dish and top with freshly chopped parsley, if using.
Serve warm as a main dish or as a side.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 9.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1066 mg | 23% | |
*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.
