Lentils & Spinach

Yields 4 servings


  • 4 cups water
  • 1/2 cup lentils
  • 1/2 cup carrot, diced
  • 1/2 cup onion, diced
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 Tbsp. olive oil
  • 8 oz. fresh spinach, stems removed, torn into 1/2 inch pieces


  1. Combine the water, lentils, carrot, onion, garlic, and bay leaf in a large saucepan. Season with salt and pepper, then bring to a boil.
  2. Once boiling, lower heat and simmer, partially covered, for 15-20 minutes or until lentils are soft. Drain water and discard bay leaf.
  3. Add oil to the pan. Over medium heat, add the lentil mixture along with the spinach. Cook, stirring, until spinach is wilted, around 2 minutes. Adjust seasoning as desired and serve.

Nutrition per serving: 100 calories, 11 g carbohydrates, 5 g fat, 4 g fiber, 4 g protein, 260 mg sodium, 2 g sugar.

Recipe from: marthastewart.com

Spinach, whole food nutrition

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