Creamy Lemon Spinach Lentils

Name: Creamy Lemon Spinach Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 3 cups vegetable broth; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 small onion, diced; 1 teaspoon ground cumin; Salt and pepper to taste; 3 cups fresh spinach, chopped; 1/2 cup coconut cream or heavy cream; Juice of 1 lemon; Zest of 1 lemon; Red pepper flakes (optional)

Highlighted under: Healthy & Light

I absolutely love making Creamy Lemon Spinach Lentils. This dish is a delightful combination of creamy textures and zesty flavors that always brighten my day. With every spoonful, I savor the nutty lentils blended with fresh spinach, complemented beautifully by a pop of lemon juice. It’s a satisfying meal that not only tastes fantastic but is also incredibly nutritious. Plus, it’s a quick recipe that I can whip up in under 30 minutes, making it perfect for busy weeknights or as a special side dish at gatherings.

Created by

Sloane Patterson

Last updated on 2026-01-18T04:25:10.953Z

When I first stumbled upon the idea of combining lentils with spinach and lemon, I was skeptical. But after my first bite, it became a staple in my kitchen. The unexpected harmony between the earthy lentils and the zingy lemon elevates this dish to something special. I often experiment with different spices, and I discovered that adding a hint of garlic truly brings out all the flavors.

While preparing this meal, I learned that cooking the lentils just right is crucial—not too soft, so they retain a perfect bite. Using fresh spinach instead of frozen really boosts the vibrant color and texture, making the dish visually appealing as well as delicious. It’s a recipe that never fails to impress!

        Why You'll Love This Recipe
        Creamy texture that perfectly balances the zestiness of lemon
Nutritious and filling, offering a healthy twist on comfort food
Quick to prepare, making it an ideal dish for any night of the week

      

Ingredient Highlights

Lentils serve as the backbone of this dish, providing a rich source of protein and fiber while also adding a nutty flavor that meshes beautifully with the creamy elements. Green or brown lentils are perfect choices due to their ability to hold shape well during cooking, ensuring they retain a pleasant bite. Alternatively, if you're looking for a quicker option, red lentils can be used, but do keep in mind they will break down more, resulting in a different texture.

The choice of cream is also crucial in this recipe. Coconut cream adds a subtle sweetness and a tropical undertone that pairs exceptionally well with the zest of lemon. If you're aiming for a dairy-free option, coconut cream is the way to go. For a richer flavor, heavy cream can be substituted for a more indulgent experience. Whichever you choose, make sure to use full-fat versions for the best creamy consistency.

Technique Tips

When cooking lentils, it's essential to monitor their tenderness as they simmer. They should be cooked until al dente, around 20 minutes, and should not become mushy. If you find yourself with excess broth after cooking, simply drain it, but keep an eye on them as they can absorb more liquid depending on the heat and pot type. A heavy-bottomed pot helps distribute heat evenly, reducing the risk of burning.

For the spinach, cooking until just wilted is crucial to preserve its vibrant color and nutrients. This should only take a couple of minutes; overcooking can cause a dull, unappetizing appearance. Using fresh spinach will yield the best results compared to frozen, as it retains a bright green color and fresh flavor that's key to elevating this dish.

Serving Suggestions and Variations

Serve Creamy Lemon Spinach Lentils over a bed of rice, quinoa, or even as a stuffed filling for baked peppers or zucchini boats to create a hearty meal. This dish can also stand alone as a light main or as a delicious side to grilled chicken or fish, providing a wholesome balance of flavors. A sprinkle of toasted nuts or seeds on top can add a delightful crunch and additional nutrition.

For those looking to spice things up, consider incorporating additional vegetables such as cherry tomatoes or bell peppers during the spinach sauté. You can also experiment with different herbs like dill or cilantro for a fresh twist. To make this dish ahead of time, prepare the lentils and spinach sauce separately, then combine them just before serving to keep everything fresh and vibrant.

Ingredients

For the Lentils

1 cup green or brown lentils, rinsed
3 cups vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 teaspoon ground cumin
Salt and pepper to taste

For the Spinach and Cream Sauce

3 cups fresh spinach, chopped
1/2 cup coconut cream or heavy cream
Juice of 1 lemon
Zest of 1 lemon
Red pepper flakes (optional)

Instructions

Cook the Lentils

In a medium pot, bring the vegetable broth to a boil. Add the rinsed lentils and reduce to a simmer. Cook for about 20 minutes or until the lentils are tender but not mushy. Drain any excess broth if necessary.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-5 minutes. Stir in the cumin, salt, and pepper.

Add Spinach and Cream

Add the chopped spinach to the skillet and cook until wilted. Stir in the coconut cream, lemon juice, and zest. Mix well and allow to cook for another 2-3 minutes.

Combine and Serve

Fold in the cooked lentils into the spinach sauce. If desired, add red pepper flakes for some heat. Serve warm and enjoy!

Pro Tips

For a vegan option, use coconut cream instead of heavy cream. You can also add other vegetables like bell peppers or mushrooms for added flavor and nutrition.

Storage and Reheating

This dish can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat on the stove, adding a splash of vegetable broth or water to maintain the creamy texture and prevent it from sticking to the pan. Microwaving is another quick option; just ensure you cover it to retain moisture and prevent drying out.

For longer storage, you can freeze Creamy Lemon Spinach Lentils for up to two months. Portion it into freezer-safe containers, making it easy to defrost only what you need. When thawing, allow it to sit in the refrigerator overnight or use the defrost setting on your microwave, then reheat on the stovetop as mentioned for the best results.

Nutritional Benefits

This recipe is not only flavorful but also packed with nutritional benefits. Lentils are an excellent source of plant-based protein, making them a great alternative to meat, especially for vegetarians and vegans. Additionally, they are high in iron and folate, contributing to overall health and energy levels.

Spinach brings a wealth of vitamins and minerals to the table, including vitamin K, vitamin A, and antioxidants. Paired with the healthy fats from coconut cream, this dish offers a balanced nutrient profile while also providing comfort food vibes without the heaviness often associated with creamy dishes.

Questions About Recipes

→ Can I use dried lentils instead of canned?

Yes, dried lentils are great! Just ensure to rinse and cook them until tender.

→ Is this recipe gluten-free?

Absolutely! All ingredients are naturally gluten-free, making this dish suitable for gluten-sensitive individuals.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days.

→ What can I serve with this dish?

Creamy Lemon Spinach Lentils can be served with rice, quinoa, or as a side to grilled meats or fish.