Lentils with spinach and greens
4 servings
25 minutes
Lentils with spinach and herbs is a fragrant and nutritious dish rooted in Greek culinary traditions. The combination of tender lentils, fresh spinach, and aromatic herbs creates a harmony of flavors: the light sweetness of red onion, the spiciness of cumin, and the refreshing tartness of lemon. This dish is rich in protein and vitamins, making it perfect for a light dinner or hearty lunch. In Greece, such dishes are often served with a slice of fresh bread or feta cheese to complement the texture and taste. The preparation is simple but requires attention to detail: sautéing the onion until golden, properly handling the spinach, and finishing with fresh herbs make it unforgettable. This recipe evokes the Mediterranean sun and nature's generosity.
1
Boil the lentils according to the instructions on the package.
- Brown lentils: 150 g
2
In a large saucepan, heat water and place the washed spinach leaves in it for 30 seconds.
- Baby spinach: 300 g
3
Remove excess moisture from the spinach using a salad spinner.
- Baby spinach: 300 g
4
Heat cumin in a dry pan and grind it in a mortar.
- Cumin seeds (jeera): 0.5 teaspoon
5
Heat a pan over medium heat and sauté the finely chopped onion with salt and pepper.
- Sweet red onion: 0.5 head
- Salt: to taste
- Ground black pepper: to taste
6
Chop the spinach coarsely and add it to the onion when it turns golden, then sauté for about 1 minute before adding the lentils.
- Baby spinach: 300 g
- Sweet red onion: 0.5 head
- Brown lentils: 150 g
7
Fry for about 10 minutes over medium heat, stirring constantly.
8
Before serving, squeeze the juice of half a lemon and sprinkle with finely chopped basil and mint.
- Lemon: 0.5 piece
- Green basil: 1 bunch
- Fresh mint: 1 bunch