Lentils and Carrots with Spinach Recipe
Warm up with a bowl of comforting, plant-based goodness! This hearty Lentils and Carrots with Spinach recipe is a flavorful and nutritious way to enjoy the benefits of lentils, carrots, and spinach. Perfect for a cozy night in or a healthy meal prep option.
Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings
Makes 4 servings
Ingredients:
- 1 cup lentils (green or brown), rinsed
- 2 medium carrots, diced
- 3 cups fresh spinach, chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
- 4 cups vegetable broth (or water)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1/2 lemon (optional, for garnish)
Instructions
1. Prepare the Base:
Heat olive oil in a large pot over medium heat.
Add onions and garlic; sauté until softened (about 3 minutes).
2. Cook the Lentils and Carrots:
Add carrots, cumin, paprika, turmeric, and chili flakes (if using). Stir for 1-2 minutes.
Pour in lentils and vegetable broth. Stir well.
3. Simmer:
Bring the mixture to a boil, then reduce heat to low.
Cover and simmer for 25 minutes, or until lentils are tender.
4. Add Spinach:
Stir in chopped spinach during the last 5 minutes of cooking.
Let the spinach wilt and blend into the dish.
5. Season and Finish:
Season with salt and pepper to taste.
Add a splash of lemon juice for brightness, if desired.
Serving Suggestions
Serve with crusty bread, over rice, or as a standalone stew.
Garnish with fresh parsley or a dollop of yogurt for extra flavor.