Spiced Spinach and Lentils

Spiced Spinach and Lentils

Here is one of my favorite meatless meals. While this recipe can be served as a side dish to accompany a large meal, I prefer to eat it as a main course. This dish is loaded with veggies and lentils, which makes it incredibly filling. Give it a try tonight, and save the leftovers for lunch tomorrow!


  • 16 oz. fresh spinach
  • 4 med. green onions, chopped
  • 1 tbsp. finely chopped ginger root
  • 1/8 tsp. crushed red pepper
  • 2 cloves garlic, finely chopped
  • 3 14-oz. cans vegetable broth
  • 1 1/2 cup dried lentils (12 oz.), rinsed
  • 1 tsp. ground turmeric
  • 1/2 tsp. salt
  • 2 cups water
  • 1 tomato, chopped
  • 1 tsp. red pepper flakes


  1. Spray 3-quart saucepan with cooking spray.
  2. Add onions, ginger root, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  3. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling.
  4. Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
  5. Stir in spinach, tomato, and red pepper flakes.
  6. Continue to cook for 3-5 minutes, or until the spinach wilts.
  7. Serve and enjoy!

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