This Spiced Lentils and Spinach is a comforting, nutritious and budget-friendly dish that comes together quickly. It’s flavorful and can be on the table in about 15 minutes when using pre-cooked lentils — perfect for a busy weeknight.
I first tried this recipe at a friend’s house many years ago. Her version included shrimp, which is a delicious variation, but this vegetarian take—lentils, greens and warming spices—has become one of my go-to quick meals. It’s simple, hearty and adaptable.
This dish isn’t always a favorite with the little ones at my house, so some nights they choose pizza while we enjoy the lentils. That doesn’t make it any less satisfying for the adults: the combination of toasted spices, balsamic brightness and silky spinach is dependable and delicious.
Notes About The Spiced Lentils and Spinach
- Speed: The fastest way to make this is with cooked lentils. Using pre-cooked or frozen lentils cuts the active cooking time dramatically.
- Make ahead: Cooked lentils freeze well, so batch-cook a pot and freeze portions for quick meals later. Alternatively, store-bought jarred or canned lentils also work fine—rinse and drain before using.
- Variations: Add cooked shrimp or diced roasted vegetables for variety. A spoonful of Greek yogurt on top adds creaminess and a pleasant tang. Serve with flatbread, pita or steamed rice.
- Spice balance: Adjust chili flakes to taste. The coriander, cumin and turmeric provide warm, earthy notes that pair well with the balsamic vinegar’s bright acidity.
We enjoy this at home about once a month. It’s hearty enough to serve as a main for adults and easy to portion as a side for a larger meal. I like to finish each serving with a spoonful of Greek yogurt and a scattering of fresh cilantro for contrast in flavor and texture.
As the weather cools and we look toward more warming dishes, this recipe remains a reliable, quick option that still feels special.
Happy cooking!
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Get the recipe!
Spiced Lentils & Spinach
5
15
20
Ingredients
- 2 Cups lentils cooked
- 2 Cups spinach fresh
- 1 Red onion finely chopped
- 1 Spring onion finely chopped
- 1/4 Cup balsamic vinegar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 Teaspoon chili flakes
- 2 garlic cloves crushed
- 1/4 Cup olive oil
- Salt and pepper to taste
- Bunch of fresh cilantro chopped
Instructions
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Heat a tablespoon of the olive oil in a large skillet over medium-high heat. Add the red onion, spring onion and crushed garlic. Cook for about 5 minutes until the onions are soft and lightly browned.
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Lower the heat to medium. Add the cooked lentils, balsamic vinegar, the remaining oil and all the spices (ground coriander, cumin, turmeric and chili flakes). Stir and cook for a few minutes to allow the spices to infuse the lentils.
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Add the fresh spinach, reserving a small handful for garnish if you like. Stir until the spinach wilts and is evenly combined. Finish by stirring in the chopped cilantro and adjusting seasoning with salt and pepper.
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Serve warm, topped with a dollop of Greek yogurt and flatbread or rice on the side.
*A note on times provided: oven and stovetop temperatures vary; prep and cook times are estimates.
Calories from Fat 135
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