Loutzoukaxia Different Lentil Recipe

Discover a hearty and aromatic twist on a classic legume dish with the *Loutzoukaxia Different Lentil Recipe*. This comforting recipe pairs nutrient-packed brown lentils with a fragrant blend of ground cumin and cinnamon, creating a warm and savory depth. Fresh tomatoes, tomato paste, and vegetable stock form a robust base, while a finishing touch of baby spinach and parsley brightens each bite. Ready in under an hour, this easy-to-make dish is perfect for weeknight dinners or meal prep. Serve it with crumbled feta for a creamy, tangy contrast, or enjoy it as a vegan-friendly option without. Packed with bold Mediterranean flavors, this one-pot wonder is as wholesome as it is satisfying.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 200 grams brown lentils
• 3 tablespoons olive oil
• 1 medium, finely diced yellow onion
• 3 finely minced garlic cloves
• 2 large, grated or finely chopped fresh tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 500 milliliters vegetable stock
• 100 grams baby spinach
• 2 tablespoons, finely chopped fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 100 grams, crumbled (optional) feta cheese

Directions

Step 1

Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

Heat the olive oil in a large pot or deep pan over medium heat.

Step 3

Add the diced onion to the pan and sauté for about 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic, cumin, and cinnamon, and cook for 1-2 minutes, until fragrant.

Step 5

Add the grated or chopped tomatoes and tomato paste, stirring well to combine with the onions and spices. Cook for 5 minutes, allowing the tomatoes to break down slightly.

Step 6

Pour in the vegetable stock and add the rinsed lentils. Stir gently to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally, ensuring the lentils don't stick to the bottom and checking for doneness.

Step 8

Once the lentils are tender, add the baby spinach and stir until wilted, about 2-3 minutes.

Step 9

Season with salt and black pepper to taste. Adjust seasoning if needed.

Step 10

Remove from heat and stir in the fresh parsley.

Step 11

Serve warm in bowls, optionally topped with crumbled feta cheese for an extra layer of flavor.

Nutrition Facts

Serving size	(1384.4g)

Amount per serving	% Daily Value*
Calories	1229.4

Total Fat 69.9g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 6.1g
Cholesterol 89mg	0%
Sodium 2441.7mg	0%
Total Carbohydrate 109.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 26.0g
Protein 49.4g	0%

Vitamin D 16IU	0%
Calcium 818.0mg	0%
Iron 17.0mg	0%
Potassium 2891.4mg	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: 49.7%

Protein: 15.6%

Carbs: 34.6%