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
LENTILS WITH SPINACH
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
- Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.
Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g
SPINACH WITH LENTILS
This is a low fat, not too bad on the calories recipe. Really satisfying, especially on cold days. It can be a meal in itself
Provided by Bergy
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put lentils& bay leaf into a sauce pan and cover with water until the water is 1" above the lentils, bring to a boil, reduce heat& simmer until tender 40-50 minutes.
- You may have to add a bit of water if they cook dry.
- Remove from heat, cover& keep warm, Drain off any excess water.
- In a large skillet or wok heat oil.
- Saute the garlic& carrot until golden.
- Stir in spinach until just wilted (do not over cook).
- Stir the spinach into the lentils and season to taste.
- Mix in lemon juice.
LENTILS WITH SPINACH
This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Recipe #292585.
Provided by mliss29
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut onion in half lengthwise and then cut the halves into fine half rings.
- Heat oil over medium flame.
- When hot, put in onion and garlic. Stir and saute for 2 minutes.
- Put in lentils and 3 cups of water. Bring to a boil.
- Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
- Defrost spinach and add spinach, salt, and cumin to the lentils.
- Simmer 10 minutes. Add pepper. Serve.
HERBED LENTILS WITH SPINACH AND TOMATOES
Provided by Ellie Krieger
Categories side-dish
Time 50m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 12
Steps:
- Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
- Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
- Good source of: Potassium
SPINACH-AND-GARLIC LENTILS
This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 9 cups
Number Of Ingredients 12
Steps:
- Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
- Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
- Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.
Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams
RICE, LENTIL, AND SPINACH PILAF
A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.
Provided by winkki
Categories Spinach
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in saucepan and cover with cold water.
- Bring to boil, reduce heat and cover.
- Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
- Meanwhile, bring the rice and 2 cups of water to a boil.
- Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
- Bring the vegetable stock to a boil in a saucepan.
- Add onions and simmer until tender and translucent, approx 10 minutes.
- Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
- Add the lentils and lemon zest (and tomatoes, if desired); heat through.
- Add the greens; cook and stir until tender.
- Fold the lentil and greens mixture into the rice.
- Season with salt and pepper.
- Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8
LENTIL & SPINACH CURRY
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Provided by hayleylongdin
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- Stir in curry paste and gently fry for 1 minute
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- Stir in spinach and gently heat through
- Remove from heat, stir in coriander
- Serve with warm naan bread and chutney
SPICED LENTIL & SPINACH PIES
Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they're filling and good for you, too
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h25m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 20
Steps:
- Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
- Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
- Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.
Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
LENTIL AND SPINACH SOUP
In Lebanon, this soup is called Adas B'Sbaanegh and is prepared as a starter course or mezze. Though I have not yet tried it, the recipe looks quite straight forward with pleasing results. Traditionally, this is prepared with water but you should feel free to use broth. The amount of oil depends on your taste and dietary preferences. Originally found in a very old cookbook produced by Sahadi's a fantastic market in Brooklyn, NY.
Provided by justcallmetoni
Categories Spinach
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
- Place the lentils in a large pot with the water. Bring the water to a boil, reduce to a simmer and cover. Cook for 25-30 minutes until lentils are tender but still retain their shape.
- Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
- In a separate pan, brown the chopped onions in the oil. Add the spinach leaves and stalks, as well as the garlic paste. Simmer over low heat until the spinach is wilted.
- Bring the lentils back to a boil and add the onion spinach mixture and the celery. Turn the heat down again and simmer for 5 minutes.
- If you would like a thin soup, add the lemon juice alone. For a thicker soup, whisk the cornstarch into the lemon juice before adding. If adding cornstarch be certain to simmer a few additional minutes until soup thickens.
Nutrition Facts : Calories 401.8, Fat 14.6, SaturatedFat 1.9, Sodium 623.7, Carbohydrate 49.7, Fiber 23.2, Sugar 3.8, Protein 19.8
BRAISED LENTILS WITH SPINACH
Provided by Lidia Bastianich
Categories Bean Leafy Green Side Braise High Fiber Low/No Sugar Spinach Lentil Fall Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
- Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
LENTILS WITH SPINACH AND SAUSAGE
This is a non-vegeterian version of a Moosewood Restaurant Simple Suppers recipe. If you like sausage, this recipe is for you.
Provided by the moody cook
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large pot over medium heat. Add garlic and coriander and cook until fragrant.
- Add sausage and cook until there is no more pink.
- Add lentils, chicken broth, and bay leaves.
- Cover and bring to a boil, turn down heat and simmer for 10 minutes.
- Add potatoes and cook for 15-20 minutes.
- When potatoes are soft add spinach and stir until completely wilted.
SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
INDIAN LENTILS AND SPINACH
I combined two other recipes to create this.
Provided by artyjeep
Categories Side Dish Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
- Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
- Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
- Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 20 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 324.6 mg, Sugar 2 g
SAUSAGE WITH LENTILS AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Sausage Spinach Lentil Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.
ORECCHIETTE WITH LENTILS, ONIONS, AND SPINACH
Categories Bean Leafy Green Onion Pasta Vegetarian Quick & Easy Parmesan Spinach Lentil Winter Healthy Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
- While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
- Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.
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