Lentils with spinach
4 servings
20 minutes
Lentils with spinach is a harmonious blend of tender spinach leaves and hearty, aromatic lentils infused with butter and sour cream. This recipe draws inspiration from European cuisine, where the simplicity of ingredients transforms into exquisite flavor. Lentils cooked with onions and garlic acquire a rich aroma, while spinach adds freshness and lightness. Lemon juice gives the dish a subtle tanginess, complementing its rich, earthy taste. Lentils with spinach are perfect as a standalone dish or as a side to meat or fish, offering a nutritious and healthy treat. This dish pairs wonderfully with crusty bread or fresh herbs, creating a warm and cozy dinner.
1
Boil lentils with chopped onion and garlic until soft. Drain the broth.
- Lentils: 200 g
- Onion: 2 heads
- Garlic: 3 cloves
2
Sauté chopped onion and garlic in butter, add spinach. Cook until all the juice evaporates.
- Onion: 2 heads
- Garlic: 3 cloves
- Butter: 50 g
- Spinach: 300 g
3
Add lentils and sour cream. Mix. Season with salt, pepper, and lemon juice.
- Lentils: 200 g
- Sour cream: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: to taste
