Description
A quick and satisfying weeknight meal featuring lentils and fresh spinach, cooked to perfection in just 30 minutes.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups fresh spinach, wilted
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold water and set them aside.
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and garlic, cooking until soft and fragrant—about 5 minutes.
- Stir in the cumin and chili powder, letting them toast for another minute.
- Add the lentils and vegetable broth, bringing the mixture to a boil.
- Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes until the lentils are tender.
- Gently stir in the spinach and cook until wilted, adding salt and pepper to taste.
Notes
For extra flavor, use broth instead of water when cooking lentils.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg