Gentle lentils simmered with spinach and lemon

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Easy · Hot

Gentle lentils simmered with spinach and lemon

A comforting bowl of tender green lentils slow-cooked with wilted spinach and a bright squeeze of lemon, perfect for easing into a quiet afternoon. Asunción keeps this brothy and mild — nothing sharp, nothing heavy.

Recipe by

Asunción Rivas

The Single-Portion Cook

Prep

10 min

Cook

35 min

Total

45 min

Method

Prepare the vegetables

Rinse the lentils under cold water and set aside. Peel and finely dice the onion. Peel and slice the carrot into thin rounds. Peel and mince the garlic cloves.

Build the base

Warm the olive oil in a heavy-bottomed saucepan over medium-low heat. Add the diced onion and cook gently, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and sliced carrot to the pan. Cook for another 2 minutes, letting the vegetables soften without browning.

Simmer the lentils

Pour in the chicken broth and add the rinsed lentils. Bring to a gentle simmer, then reduce the heat to low. Cover partially and cook for 25 minutes, or until the lentils are tender but still holding their shape.

Season with salt and taste. Add a small splash more broth if the mixture looks too thick — Asunción prefers a generous, brothy consistency.

Add greens and finish

Stir the fresh spinach into the simmering lentils. Let it wilt for 1–2 minutes, then remove from heat.

Squeeze the juice of half the lemon over the top. Taste once more and adjust salt if needed. Serve in shallow bowls with a thin slice of lemon on the side for each portion.

Nutri-Score

Excellent balance

A–E · lower is better · score -8

Calories

278

per serving

High in protein · 15gLow sugar · 4gLow saturated fat · 1g

Protein

15g

Carbs

41g

Fat

Sat. fat

Fiber

Sugar

Sodium

733mg

Gluten FreeDairy FreePlant ForwardMediterraneanHeart HealthyDiabetes FriendlyDigestive SupportLow Saturated FatWeight ManagementHigh FiberLean ProteinPlant Based IronFolate RichB Vitamin

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very low impact

A–E · lower is better · complete match

kg CO₂e

0.2

per serving

ACarbonAEU all-round· both agree

Water

0.5m³

Runoff

0.03g P

Green lentils drives 49% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSoftSilkyBrothy

Aromas

VegetableHerbalGarlicCitrus

Kitchen Equipment

Primary Tool

Saucepan

Saucepan LadleChef KnifeCutting BoardMeasuring SpoonsMeasuring CupNone

Counter FootprintMedium

Techniques

Sauteing SimmeringWilting

Safety & Storage

Cooking Temperature

{"classification":"cooking-temperature","text":{"text":"Bring lentils and broth to a gentle simmer (185-205°F/85-96°C) before reducing to low heat. Ensure chicken broth reaches a full boil (212°F/100°C) or maintains at least 165°F/74°C when initially heating."}}

Storage

Cool dish to 70°F/21°C within 2 hours, then refrigerate at 40°F/4°C or below. Consume within 3-4 days. Reheat to 165°F/74°C until steaming hot throughout.

Cross Contamination

Use separate cutting boards for raw vegetables and any protein items. Wash hands thoroughly with soap after handling raw garlic and before touching other ingredients.

High Risk Population

For elderly or immunocompromised individuals (relevant given recipe serves Asunción's neighbors), ensure broth is heated thoroughly and dish is consumed within recommended timeframes. Avoid leaving at room temperature for more than 2 hours total.

Handling

Spinach wilts quickly—add only during final 1-2 minutes of cooking to preserve nutrients and prevent overcooking. Stir gently to avoid crushing tender lentils.

Pro Tips

Technique

Keep the heat gentle and the lid slightly ajar while the lentils simmer—you want them tender but still holding their shape, never falling apart into a thick paste. A loose lid lets steam escape and prevents that heavy, stodgy texture we want to avoid.

Substitution

If spinach isn't available, Swiss chard works beautifully here—just strip the leaves from the stems and add them separately, as the stems need a minute longer to soften. A handful of frozen peas stirred in at the very end would also be lovely, though Asunción prefers the simplicity of just the greens.

This is the sort of dish that improves with good broth, so if you have homemade stock in the freezer, use it here. The lentils will thank you with deeper, rounder flavor than water or a bland cube could ever provide.

From the chef

I first made this for myself the winter after Tomás passed, when the silence in the kitchen felt too large for four portions. These lentils taught me that a meal can be both nourishing and gentle—soft greens wilting into warm broth, a squeeze of lemon brightening everything without shouting. Now I make it whenever I want something that fills the bowl without filling the bin, and that feels like its own kind of wisdom.

Asunción RivasThe Single-Portion Cook

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TagsEasyOne PotWeeknight DinnerHigh FiberMediterraneanBrothyLentilSpinach

Source: generated · June 10, 2026