Sauteed Lentils and Spinach Over Polenta
Elevate your weeknight dinners with this wholesome and hearty recipe for Sautéed Lentils and Spinach Over Polenta. Creamy, buttery polenta infused with Parmesan serves as the perfect base for a nutrient-packed medley of tender lentils, sweet cherry tomatoes, and wilted baby spinach, all sautéed with savory garlic and onions. A splash of vegetable broth ties the flavors together, while a sprinkling of red pepper flakes adds a subtle kick. Topped with fresh parsley for a burst of color and freshness, this dish offers the perfect balance of comfort food and health-conscious cooking. Ready in just 45 minutes, it’s an ideal choice for a vegetarian main course that's as satisfying as it is simple to prepare. Keywords: sautéed lentils, creamy polenta, spinach over polenta, vegetarian comfort food.
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Recipe Information
Ingredients
- 1 cup Dry polenta
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Cooked lentils
- 1 cup Cherry tomatoes, halved
- 4 cups Baby spinach
- 0.5 cup Vegetable broth
- 0.25 teaspoon Red pepper flakes
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the polenta, reducing the heat to low. Stir continuously to prevent lumps.
Cook the polenta for 15-20 minutes, stirring frequently, until it thickens and becomes creamy.
Stir in the butter and grated Parmesan cheese. Remove from heat and set aside, keeping it warm.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the cooked lentils and cherry tomatoes, cooking for 2-3 minutes to heat the lentils and soften the tomatoes.
Add the baby spinach to the skillet and pour in the vegetable broth. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted.
Season the lentil mixture with red pepper flakes and black pepper to taste. Adjust salt if needed.
To assemble, spoon a portion of creamy polenta onto each plate.
Top with the sautéed lentil and spinach mixture, ensuring an even distribution of contents.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 18.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1235 mg | 95% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2618 mg | 56% | |
*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.
