Lentils with garlic and spinach
4 servings
25 minutes
Lentils with garlic and spinach is a simple and nutritious dish inspired by European culinary traditions. Rich in protein and fiber, lentils pair wonderfully with the aroma of garlic and the freshness of spinach. Its tender, velvety texture is complemented by subtle notes of bay leaf and carrot. The dish has a mild, warming flavor perfect for cool evenings. It can serve as a standalone dish or as a side to meat or fish. Lentils are widely used in Mediterranean and French cuisine, where their nutritional properties are appreciated. This recipe is a great option for those seeking healthy eating without sacrificing taste.
1
Pour water into a large pot, add lentils, carrot, onion, garlic, and bay leaf.
- Water: 1 l
- Lentils: 0.5 glass
- Carrot: 1 piece
- Onion: 0.3 head
- Finely chopped garlic: 2 cloves
- Bay leaf: 1 piece
2
Season everything with salt and pepper and bring to a boil.
- Salt: to taste
- Ground black pepper: to taste
3
Cook for 15-20 minutes until the lentils are soft.
4
Drain the water, remove the bay leaf.
5
Again transfer the contents to the pot, but without water, cook the grain for 2 minutes while stirring and adding spinach. Salt to taste.
- Spinach: to taste
