Looking for a healthy weeknight meal that delivers on flavor and texture? Try these Black Lentils with Spinach! This satisfying meatless main dish is ready in about half an hour and easy to make. It’s a powerhouse of good-for-you ingredients like beluga lentils and spinach. Small black legumes that resemble beluga caviar (hence the name) are rich in protein, high in fiber, and packed with nutrients. Serve with homemade lemon yogurt sauce and a bunch of freshly ground black pepper. This truly glorious weeknight meal is cozy, healthy, and so delicious.
Start with the lentils. Put them in a pot with a pinch of salt and a good amount of water and cook until tender. Drain whatever liquid you don’t need. In the meantime, heat the olive oil in a large skillet over high heat. Add the sliced onions and a sprinkle of salt. Sauté the onions slowly for the entire time you are cooking the lentils. Then add the white balsamic vinegar and reduce until almost syrupy. Next, stir in the cooked lentils and add the baby spinach. Let the spinach sit for two minutes while you make the lemon yogurt sauce. Finally, stir the leaves gently into the lentils. Serve and enjoy!
To make the Black Lentils with Spinach, you will need the following ingredients:
Place ¾ cup black beluga lentils in a small pot and cover with water by at least an inch. Add ¼ teaspoon kosher salt and bring to a simmer. Simmer gently without a lid until done, about 23-25 minutes. Do a taste test to see if the lentils are tender and cooked.
In the meantime, in a large skillet over high heat, heat 2 tablespoons olive oil. Add the sliced onions and a pinch of salt and stir. Cover the pan with a lid and immediately reduce the heat to low. Cook the onions slowly for the entire time you are cooking the lentils. Occasionally open the lid on the onions, allowing any water trapped in the lid to drip back into the pan, and stir the onions.
Once the lentils are done, remove the lid from the skillet with onions and turn the heat to medium. Add ¼ cup vinegar and cook until reduced and almost syrupy.
Add the cooked black lentils and stir to combine.
Add 5 ounces spinach and another pinch of salt, then turn off the heat. Leave the spinach alone for two minutes, then stir the leaves gently into the lentils. Taste and adjust with salt or a splash of vinegar if you wish.
In a small bowl, stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, and ½ teaspoon kosher salt until smooth.
To serve, smear the lemon yogurt sauce over a serving platter and top it with the spinach and lentils. Sprinkle lightly with flaky salt and a little freshly ground black pepper. Enjoy!
This Black Lentils with Spinach recipe combines a few ingredients to result in a lovely weeknight dinner. The combination of black lentils and spinach served over homemade lemony yogurt sauce makes for a balanced plant-based protein dish, perfect for Meatless Monday. Made it? Let us know how you liked it, and tag a photo @cookmerecipes on Instagram!
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