This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.

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  • Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).

  • Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts

165 calories; protein 9.7g 19% DV; carbohydrates 24g 8% DV; fat 4.3g 7% DV; cholesterol 0mg; sodium 639.1mg 26% DV. Full Nutrition
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Reviews (312)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2008
This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe! Read More
(274)

Most helpful critical review

Rating: 1 stars
07/02/2003
It is very difficult to find meatless dishes that both my husband and I can agree are delicious. This one is fantastic and filling. Read More
(24)
444 Ratings
  • 5 star values: 237
  • 4 star values: 142
  • 3 star values: 46
  • 2 star values: 10
  • 1 star values: 9
Rating: 5 stars
02/21/2008
This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe! Read More
(274)
Rating: 5 stars
07/02/2007
I have been making this for a few years and love it every time. I always use fresh spinach and substitute chicken broth for the water. Very tasty!! Read More
(139)
Rating: 4 stars
10/24/2005
This was very good. I doubled everything except used only one onion and used chicken broth for half the water. I also added 3/4 c. finely chopped carrots in the last 15 min. (b/c mom always did) and added fresh spinach in the last 5 minutes of cooking. I suggest doubling this to serve four as a main dish. (Hubby and I had little leftover) Awesome, thanks! Read More
(92)
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Rating: 4 stars
04/27/2009
Like other reviewers I used 1 cup of lentils and 2 1/2 cups chicken stock. I also added the cumin at the beginning to the onions to develop the flavor. Added sliced carrots during last 10 minutes. Used about 2/3 bunch fresh spinach and wilted in pot. Also added pinch of nutmeg with the spinach and flavor was incredible. Serves 4 over rice. Very filling and a different flavor to help shake up dinnertime. Meateaters won't even notice it's vegetarian it's so hearty. Will put in my dinner rotation. Read More
(77)
Rating: 4 stars
05/02/2007
Delicious! I was a little skeptical about the other reviewers' suggestion to double the lentils (I do love my spinach) but I decided to use the full cup anyway. Definitely the best ratio! I also added a can of diced fire-roasted tomatoes and used red lentils. It's actually quite pretty with this mix. Read More
(47)
Rating: 5 stars
04/04/2008
Loved this....I didnt want a soupy dish...and I followed my fellow AR recipe exchange friends advice and left the amount of water the same....glad I did because the lentils really needed it to cook properly. I wasnt left with much water and I drained off the rest. I sauteed my onion and garlic in evoo, added my baby spinach (I had 2 6 oz bags), wilted that down and then added the cumin and red hot pepper flakes. Scrumptious! Will make again! Read More
(43)
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Rating: 5 stars
01/10/2011
This was a wonderful meatless dinner. The only thing I did differently was that I used fresh baby spinach instead of the frozen but everything else was the same. I served this over rice with a nice crusty bread and white wine. Next time I will add some diced carrots or diced red peppers with the spinach. Read More
(35)
Rating: 1 stars
07/02/2003
It is very difficult to find meatless dishes that both my husband and I can agree are delicious. This one is fantastic and filling. Read More
(24)
Rating: 4 stars
07/02/2003
Delicious and nutritious not to mention inexpensive! We added carrots to the recipe. I'd recommend perhaps doubling the amount of lentils. The boyfriend would like to add more salt to it but I thought it was perfectly salted and seasoned. No longer must I envy the cooking aromas of my Indian neighbors. Read More
(24)
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