Braised Lentils with Onions and Spinach

Infused with hearty, earthy flavors, this Braised Lentils with Onions and Spinach recipe is a comforting one-pot wonder that's perfect for weeknight dinners or meal prep. Tender green or brown lentils are simmered to perfection in a fragrant base of caramelized onions, garlic, and a hint of tomato paste, enriched with vegetable stock and aromatic thyme. Fresh spinach is folded in at the end for a vibrant pop of color and nutrients, while a splash of lemon juice adds a bright, zesty finish. This wholesome dish, naturally gluten-free and vegetarian (with a vegan option), is an ideal balance of simplicity and sophistication, ready in just an hour. Serve it warm with crusty bread or as a savory side for your favorite proteins, and garnish with fresh parsley for an extra touch of elegance.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 whole garlic cloves
• 1 tablespoon tomato paste
• 4 cups vegetable stock (or water)
• 1 whole bay leaf
• 1 sprig fresh thyme (or 1/2 tsp dried thyme)
• 4 cups fresh spinach
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the lentils under cold water and set aside.

Step 2

Peel and finely chop the onion. Mince the garlic cloves.

Step 3

In a large saucepan or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the chopped onion to the pan and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.

Step 7

Add the rinsed lentils, vegetable stock (or water), bay leaf, thyme sprig, salt, and ground black pepper. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low, covering the pan partially with a lid. Let it simmer for 30-35 minutes, or until the lentils are tender but not mushy. Stir occasionally to ensure nothing sticks to the bottom of the pan.

Step 9

Remove the bay leaf and thyme sprig from the pot and discard them.

Step 10

Stir in the fresh spinach and cook for 2-3 minutes, until wilted.

Step 11

Adjust seasoning with additional salt or pepper to taste if needed.

Step 12

Stir in the lemon juice for a bright, fresh finish.

Step 13

Serve warm, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(564.4g)

Amount per serving	% Daily Value*
Calories	352.6

Total Fat 1.0g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3666.6mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 23.1g	0%
Total Sugars 10.4g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 322.7mg	0%
Iron 14.8mg	0%
Potassium 1273.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.4%

Protein: 26.4%

Carbs: 71.1%