Loutzoukaxia Different Lentil Recipe
Discover a hearty and aromatic twist on a classic legume dish with the *Loutzoukaxia Different Lentil Recipe*. This comforting recipe pairs nutrient-packed brown lentils with a fragrant blend of ground cumin and cinnamon, creating a warm and savory depth. Fresh tomatoes, tomato paste, and vegetable stock form a robust base, while a finishing touch of baby spinach and parsley brightens each bite. Ready in under an hour, this easy-to-make dish is perfect for weeknight dinners or meal prep. Serve it with crumbled feta for a creamy, tangy contrast, or enjoy it as a vegan-friendly option without. Packed with bold Mediterranean flavors, this one-pot wonder is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 200 grams brown lentils
- 3 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 3 finely minced garlic cloves
- 2 large, grated or finely chopped fresh tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 500 milliliters vegetable stock
- 100 grams baby spinach
- 2 tablespoons, finely chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 100 grams, crumbled (optional) feta cheese
Instructions
Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the olive oil in a large pot or deep pan over medium heat.
Add the diced onion to the pan and sauté for about 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, cumin, and cinnamon, and cook for 1-2 minutes, until fragrant.
Add the grated or chopped tomatoes and tomato paste, stirring well to combine with the onions and spices. Cook for 5 minutes, allowing the tomatoes to break down slightly.
Pour in the vegetable stock and add the rinsed lentils. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally, ensuring the lentils don't stick to the bottom and checking for doneness.
Once the lentils are tender, add the baby spinach and stir until wilted, about 2-3 minutes.
Season with salt and black pepper to taste. Adjust seasoning if needed.
Remove from heat and stir in the fresh parsley.
Serve warm in bowls, optionally topped with crumbled feta cheese for an extra layer of flavor.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 26.0 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 818 mg | 63% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2891 mg | 62% | |
*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.
