ATTENTION: This recipe's Ingredients were scaled to yield a new amount. The directions and ingredient notes below still refer to the original recipe yield of 4 servings.

Lovely Lentils with Spinach and Tomatoes

Prep Time: 25 minutes    Cook Time: 30 minutes    Total Time: 55 minutes

This sweet and fragrant combination, suggested by Jennifer Gross, hits just the right flavor notes and is truly healthy vegetarian food at its best. Serve it with Chocolate Cherry Chia Smoothies.

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Instructions
(If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.) In a large heavy skillet, heat the oil over medium... please login or register to view the full instructions.

Served with

  • Chocolate Cherry Chia Smoothies

The Six O'Clock Scramble has hundreds of yummy side dishes that come with each meal.

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11 thoughts on “Lovely Lentils with Spinach and Tomatoes

Regina says:

I accidentally soaked a whole bag of lentils before I noticed I only needed 3/4 cup. Tripled the rest of ingredients. Thought to freeze some but it just disappeared. Wonderful recipe and so healthy!

Catherine says:

I also wasn’t expecting much, but this dish is fantastic! It’s the perfect blend of sweet & spicy. I had some dried cranberries on hand and used those instead of raisins.

Anne says:

We had leftover lentils and used them up in this recipe tonight. I had a few sausages – so, chopped those up and cooked them with the onion. We used fresh spinach and fresh tomatoes. I didn’t have currants so added some diced dried apricots instead. Served this over quinoa. It was great.

Jessica says:

This recipe could not be any easier. One of my new go-to’s for a last minute meal – or even one to simply make to have on hand for easy lunches to pack for work. Pleasantly surprised at the flavor profile! I just toss everything into one pot on the stove and use frozen spinach – easy peasy.

Brittany says:

Was really surprised by this — in a good way! Interesting dish, and very tasty. Made it using the slow cooker directions and would recommend as the flavors really blended and the lentils were nice and tender without being too mushy. Was surprised how much this made, but happy to eat the leftovers!

Christine says:

This recipe really surprised us. Everyone had seconds, including my 2 year old who initially looked in the bowl and refused to eat it. My husband complained that I should have made more. I like to keep a couple recipes around that are easy and have mostly non-perishable items. Everyone liked it so much that I’m hesitant to make any changes but I’m going to try subbing out the fresh spinach with frozen next time in the hopes this can go to our – make anytime list.

Jessica says:

I’ve only used frozen spinach, Christine – works great! Even slow-cooker style 🙂

Arwen says:

I couldn’t get my toddler to try it, but I thought it was very tasty despite my initial apprehension.

Arwen says:

Is it supposed to be somewhat soupy? Or did I add too much broth?

tarachambers1@att.net says:

I doubled the recipe, and my family still ate the entire dish! This was much better than I expected, I followed the recipe exactly and we really enjoyed this – hearty and delicious!

Stacy says:

My son gives this “a million stars”. Yes, he is unusual for a kid. This is a very good, easy, healthy dish. I left out the raisins because we don’t like cooked raisins in savory dishes. One tsp seems like an awful lot of cinnamon, but once it’s all cooked, you can’t tell there’s that much in there.

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11 thoughts on “Lovely Lentils with Spinach and Tomatoes

Regina says:

I accidentally soaked a whole bag of lentils before I noticed I only needed 3/4 cup. Tripled the rest of ingredients. Thought to freeze some but it just disappeared. Wonderful recipe and so healthy!

Catherine says:

I also wasn’t expecting much, but this dish is fantastic! It’s the perfect blend of sweet & spicy. I had some dried cranberries on hand and used those instead of raisins.

Anne says:

We had leftover lentils and used them up in this recipe tonight. I had a few sausages – so, chopped those up and cooked them with the onion. We used fresh spinach and fresh tomatoes. I didn’t have currants so added some diced dried apricots instead. Served this over quinoa. It was great.

Jessica says:

This recipe could not be any easier. One of my new go-to’s for a last minute meal – or even one to simply make to have on hand for easy lunches to pack for work. Pleasantly surprised at the flavor profile! I just toss everything into one pot on the stove and use frozen spinach – easy peasy.

Brittany says:

Was really surprised by this — in a good way! Interesting dish, and very tasty. Made it using the slow cooker directions and would recommend as the flavors really blended and the lentils were nice and tender without being too mushy. Was surprised how much this made, but happy to eat the leftovers!

Christine says:

This recipe really surprised us. Everyone had seconds, including my 2 year old who initially looked in the bowl and refused to eat it. My husband complained that I should have made more. I like to keep a couple recipes around that are easy and have mostly non-perishable items. Everyone liked it so much that I’m hesitant to make any changes but I’m going to try subbing out the fresh spinach with frozen next time in the hopes this can go to our – make anytime list.

Jessica says:

I’ve only used frozen spinach, Christine – works great! Even slow-cooker style 🙂

Arwen says:

I couldn’t get my toddler to try it, but I thought it was very tasty despite my initial apprehension.

Arwen says:

Is it supposed to be somewhat soupy? Or did I add too much broth?

tarachambers1@att.net says:

I doubled the recipe, and my family still ate the entire dish! This was much better than I expected, I followed the recipe exactly and we really enjoyed this – hearty and delicious!

Stacy says:

My son gives this “a million stars”. Yes, he is unusual for a kid. This is a very good, easy, healthy dish. I left out the raisins because we don’t like cooked raisins in savory dishes. One tsp seems like an awful lot of cinnamon, but once it’s all cooked, you can’t tell there’s that much in there.

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