Recipe by bobawood
"This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal."
Watch video tips and tricks
white onions, halved and sliced into 1/2 rings
1 (10 ounce) package
freshly ground black pepper to taste
This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe!
It is very difficult to find meatless dishes that both my husband and I can agree are delicious. This one is fantastic and filling.
I have been making this for a few years and love it every time. I always use fresh spinach and substitute chicken broth for the water. Very tasty!!
This was very good. I doubled everything except used only one onion and used chicken broth for half the water. I also added 3/4 c. finely chopped carrots in the last 15 min. (b/c mom always did) and added fresh spinach in the last 5 minutes of cooking. I suggest doubling this to serve four as a main dish. (Hubby and I had little leftover) Awesome, thanks!
Like other reviewers, I used 1 cup of lentils and 2 1/2 cups chicken stock. I also added the cumin at the beginning to the onions to develop the flavor. Added sliced carrots during last 10 minutes. Used about 2/3 bunch fresh spinach and wilted in pot. Also added pinch of nutmeg with the spinach and flavor was incredible. Serves 4 over rice. Very filling and a different flavor to help shake up dinnertime. Meateaters won't even notice it's vegetarian it's so hearty. Will put in my dinner rotation.
Delicious! I was a little skeptical about the other reviewers' suggestion to double the lentils (I do love my spinach), but I decided to use the full cup anyway. Definitely the best ratio! I also added a can of diced fire-roasted tomatoes and used red lentils. It's actually quite pretty with this mix.
Loved this....I didnt want a soupy dish...and I followed my fellow AR recipe exchange friends advice and left the amount of water the same....glad I did because the lentils really needed it to cook properly. I wasnt left with much water and I drained off the rest. I sauteed my onion and garlic in evoo, added my baby spinach (I had 2 6 oz bags), wilted that down and then added the cumin and red hot pepper flakes. Scrumptious! Will make again!
This was a wonderful meatless dinner. The only thing I did differently was that I used fresh baby spinach instead of the frozen but everything else was the same. I served this over rice with a nice crusty bread and white wine. Next time I will add some diced carrots or diced red peppers with the spinach.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentils And Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 165
** Calories from Fat: 39
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make a tasty, reduced-fat spinach and Cheddar quiche.
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
Beautifully seared scallops with wilted arugula, butter beans, and lentils.