Herbed Lentils with Spinach and Tomatoes
A healthy lentil recipe with spinach, tomatoes, and fresh herbs.Quick, easy, and packed with plant-based protein.Perfect for a light meal or nutritious side dish.
Ingredients
- 1 cup French lentils
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons diced shallots
- 3 cups baby spinach leaves
- 1 cup halved grape tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place lentils and water in a pot. Bring to a boil, then cover and simmer for 30–35 minutes until tender but not mushy. Drain excess water.
- Heat olive oil in a skillet over medium-high heat. Add shallots and cook for 3 minutes until soft.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in tomatoes, cooked lentils, basil, parsley, and mint. Cook for 1 minute until warmed through.
- Add lemon juice, salt, and pepper. Mix well and serve warm.
Notes
- Serve with warm flatbread or rice for a complete meal.
- You can add grilled vegetables or chickpeas for extra texture.