Zesty Skillet Lemon Herb Lentils with Spinach
A vibrant and healthy skillet dish featuring lentils, fresh spinach, and zesty lemon.
Ingredients
- 1.0 cup dry green or brown lentils
- 2.0 cups vegetable broth or water
- 2.0 tablespoons olive oil
- 1.0 medium onion
- 3.0 cloves garlic
- 1.0 teaspoon ground cumin
- 1.0 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1.0 large lemon
- 4.0 cups fresh spinach
- 0.25 cup fresh parsley
- 0.25 cup fresh dill
- to taste salt
- to taste pepper
- for serving lemon wedges
Instructions
- In a medium saucepan, combine the rinsed lentils and vegetable broth (or water). Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic, cumin, smoked paprika, and red pepper flakes (if using) to the skillet. Sauté for an additional 2-3 minutes until fragrant.
- Stir in the zest and juice of the lemon, mixing well to combine. Then, add the cooked lentils to the skillet and stir until they are coated with the onion and spice mixture. Season with salt and pepper, to taste.
- Gradually add the chopped spinach to the skillet, stirring until wilted and evenly distributed throughout the lentil mixture. This should only take about 2-4 minutes.
- Remove the skillet from heat and stir in the parsley and dill. Adjust the seasoning once more, if necessary.
- Plate the lentil and spinach mixture in bowls, garnishing with extra herbs and lemon wedges on the side for a fresh burst of flavor.
Notes
Add red pepper flakes for a spicy kick.