ONE-POT CREAMY SPINACH LENTILS
One-Pot Creamy Spinach Lentils - SO GOOD! Made with lots of veggies and a potato-thickened broth base to hold it all together.
Provided by Pinch of Yum inspired from Jamie Oliver's Food Escapes cookbook
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Heat the bacon grease (that's what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly - it should give a little sizzle and get all the browned bits off the bottom.
- Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end - I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
- Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver's (and my) recommendation.
Nutrition Facts : Calories 372 calories, Sugar 3.8 g, Sodium 681.3 mg, Fat 6.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 9.7 g, Protein 19.2 g, Cholesterol 14.5 mg
CREAMY COCONUT CURRY LENTILS WITH SPINACH
These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep!
Provided by Beth - Budget Bytes
Categories Dinner Main Course Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
- Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
- After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
- Serve over a bowl of rice, and top with chopped cilantro if desired.
Nutrition Facts : ServingSize 1.25 Cups, Calories 494.13 kcal, Carbohydrate 83.93 g, Protein 17.83 g, Fat 8.18 g, Fiber 8 g, Sodium 844.08 mg
CREAMY VEGAN LENTILS WITH SPINACH
This super easy creamy lentils with spinach and artichokes recipe is delicious and the perfect comfort food this winter.
Provided by Maria Koutsogiannis
Time 40m
Number Of Ingredients 15
Steps:
- Heat a large pot on medium-low heat and melt the plant butter for 30 seconds before adding the onion, carrot, celery and garlic to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
- Increase heat to high for 30 seconds before adding the wine. Stir everything till well combined and let the wine completely reduce/evaporate.
- Reduce heat to medium-low and add in the lentils. Stir well before adding the vegetable stock, salt, pepper, thyme and bay leafs. Put the lid on and simmer on medium-low heat for 15 minutes.
- To the pot, add the half and half or cashew cream and spinach and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant and creamy.
- Serve with a splash of red wine vinegar, olive oil, a bit more salt and parsley.
CREAMY LENTILS WITH SPINACH AND THYME
Perfectly suited to those who want a light 5:2 friendly meal, this healthy low-cal vegan lentil dish is high in protein but low in fat
Provided by olivemagazine
Categories Dinner, Lunch
Time 1h
Yield Serves 3
Number Of Ingredients 11
Steps:
- Rinse the lentils really well in two changes of water, then leave to drain in a sieve.
- Heat 1 tsp oil in a large pan and fry the onion and carrot with a pinch of salt for 5 minutes, until soft, then add the garlic, half the thyme and the bay leaf. Fry for a minute then stir through the lentils.
- Add the veg stock, season, and simmer for 40-50 minutes until the lentils are tender and creamy. Top up with water if they start to stick to the bottom of the pan.
- Stir through the remaining thyme, spinach and coconut milk and simmer until the spinach wilts then season again if it needs it and stir through the lemon juice, to serve.
Nutrition Facts : Calories 339 calories, Fat 8.4 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
LENTILS AND SPINACH
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.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
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