Savory Spiced Lentil and Spinach (Printable Version)
Hearty spiced lentils with wilted spinach, tangy yogurt, herbs and seeds; add an egg or avocado for extra protein.
# What You'll Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Spices & Aromatics
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon chili flakes, optional
→ Vegetables
12 - 3 cups fresh baby spinach (approximately 3.2 oz)
13 - 1 small tomato, diced
→ Toppings
14 - 2 large eggs, optional
15 - 1/4 cup plain Greek yogurt or plant-based yogurt
16 - 1 tablespoon chopped fresh cilantro or parsley
17 - 1 tablespoon toasted pumpkin seeds or sunflower seeds
18 - Lemon wedges, for serving
# How To Make:
01 - Combine lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 to 25 minutes until tender but not mushy. Drain excess water and incorporate the salt.
02 - While lentils are cooking, heat olive oil in a large skillet over medium heat. Sauté the onion for 3 to 4 minutes until soft and translucent.
03 - Stir in garlic, cumin, turmeric, smoked paprika, black pepper, and chili flakes (if using). Cook for 1 minute until aromatic.
04 - Add the baby spinach to the skillet and cook, stirring continuously, for 2 to 3 minutes until just wilted.
05 - Incorporate the cooked lentils and diced tomato into the skillet. Continue cooking for 2 to 3 minutes, allowing flavors to meld. Adjust seasoning as needed.
06 - If including eggs, cook them to preference—fried, poached, or soft-boiled.
07 - Divide the lentil-spinach mixture between two bowls. Garnish each with an egg (if using), a dollop of yogurt, fresh herbs, toasted seeds, and serve with lemon wedges.
# Expert Advice:
01 -
- This bowl is secretly loaded with protein and flavor—way more satisfying than another bowl of cereal.
- The colors and textures are so cheerful, it honestly brightens up gloomy weekdays.
02 -
- Once I added salt to lentils too early and waited forever for them to cook—never again.
- Toasted seeds are a small extra step that packs surprising crunch and flavor.
03 -
- Hold off on the salt for lentils until after cooking or risk tough, stubborn lentils.
- A squeeze of lemon transforms the flavor from comforting to outright refreshing.