Lentils with spinach and vegetables
4 servings
30 minutes
Lentils with spinach and vegetables are a true embodiment of simplicity and harmony of flavors. This dish, originating from European cuisine, combines the tenderness of legumes, the freshness of spinach, and the rich aroma of vegetables. A light garlic hint adds sophistication, while bay leaf gives a subtle noble taste. Lentils infused with the aromas of spices and vegetables become soft and juicy, perfectly complementing the tender spinach leaves. It is not only a hearty and nutritious dish but also versatile: it can be served as a standalone meal or as a side to meat and fish dishes. Rich in plant protein, it is ideal for those who follow healthy eating habits. The history of this recipe is rooted in the traditions of simple and healthy dishes that have been valued for their benefits and rich flavors for centuries.
1
In a large pot, you need to pour water, add lentils, carrots, onions, garlic, and bay leaves.
- Water: 1 l
- Lentils: 0.5 glass
- Carrot: 1 piece
- Onion: 0.3 head
- Garlic: 2 cloves
- Bay leaf: 1 piece
2
Season with salt and pepper, bring to a boil.
- Salt: to taste
- Ground black pepper: to taste
3
You can reduce the heat and cook by covering the pot with a lid until the grains are soft enough, for 15-20 minutes.
4
Drain the water, removing the bay leaf.
5
Then add the spinach and mix it with the lentils. It is necessary to taste the almost finished dish and add salt if needed.
- Spinach: to taste
- Salt: to taste
