Lentil and Spinach Symphony
This lentil and spinach symphony is a hearty and flavorful dish that is perfect for a quick and easy weeknight meal. The lentils are cooked in a flavorful vegetable broth until tender, then combined with sautéed spinach, red bell pepper, and a blend of cumin and coriander. The dish is finished with a squeeze of lemon juice and a sprinkle of fresh herbs. Serve warm with your favorite side dish.
The lentil is one of the oldest cultivated legumes, dating back to the Neolithic era. It is believed to have originated in the Middle East, and was later introduced to Europe and Asia. Lentils were an important food source for the ancient Greeks and Romans, and were often used in soups, stews, and salads. In the Middle Ages, lentils were a staple food for the poor, and were often used to make pottage. Today, lentils are still a popular food all over the world, and are used in a variety of dishes. This lentil and spinach symphony is a modern take on a classic dish, and is sure to please everyone at the table.
Lentil and Spinach Symphony Lentil and Spinach Symphony Lentil and Spinach Symphony Lentil and Spinach Symphony
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dried brown lentils
  • 3 cups vegetable broth
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chopped spinach
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
Instructions
  1. Rinse lentils and pick over to remove any stones or debris.
  2. Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
  3. While lentils are cooking, heat a little oil in a skillet over medium heat. Add onion and cook until softened.
  4. Add garlic and cook for 1 minute more.
  5. Stir in spinach, red bell pepper, cumin, and coriander. Cook until spinach is wilted and bell pepper is softened.
  6. Drain lentils if necessary and add to the skillet with the spinach mixture. Stir to combine and heat through.
  7. Season with salt and pepper to taste.
  8. Serve warm, garnished with fresh herbs if desired.
Why It Works
  • The combination of lentils and spinach provides a good balance of protein and fiber.
  • The sautéed red bell pepper adds a touch of sweetness and crunch to the dish.
  • The cumin and coriander add a warm and savory flavor to the dish.
  • The lemon juice adds a touch of brightness to the dish.
  • The fresh herbs add a touch of freshness to the dish.