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; 1 can (400ml) coconut milk; 2 cups vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; 4 cups fresh spinach; Juice and zest of 1 lemon; Additional salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making Creamy Lemon Spinach Lentils for a quick and comforting meal. The combination of creamy lentils and fresh spinach, accentuated by a zing of lemon, is something I can't resist. This dish comes together in no time and is both nutritious and satisfying. I like to serve it over rice or with crusty bread, making it a delightful weeknight dinner. Trust me, once you try it, you'll want to add it to your regular rotation!

Created by

Margaret Hill

Last updated on 2026-01-18T03:52:16.635Z

When I first experimented with this dish, I was looking for a healthy yet decadent meal that didn't take hours to prepare. The creamy texture of the lentils combined with the fresh, vibrant spinach and a hint of lemon creates a delightful balance of flavors. I discovered that the addition of coconut milk elevates the dish, making it rich and comforting.

The key to achieving the perfect creaminess is to let the lentils simmer and absorb the coconut milk fully. I also recommend adding a touch of lemon zest for an extra layer of flavor. It’s a dish that's not only delicious but also packs a punch of nutrition!

        Why You'll Love This Recipe
        Rich and creamy texture that comforts the soul
Bright lemon flavor that elevates the dish
Packed with protein and nutrients from the lentils and spinach

      

Mastering the Lentils

To achieve perfectly cooked lentils, rinse them under cold water to remove any debris or impurities before cooking. This simple step can help prevent any off-flavors. When adding the lentils to your pot, be sure to get the vegetable broth simmering first. This ensures that the lentils cook evenly and absorb the flavors from the spices more effectively.

While simmering the lentils, keep an eye on the consistency of the mixture. If it starts to look too thick, gradually add more vegetable broth to maintain a creamy texture. The goal is for the lentils to be tender yet not mushy, typically taking around 20 minutes. If you find your lentils are still firm after this time, let them simmer for an additional 5 minutes.

The Role of Spinach and Lemon

Fresh spinach not only adds a vibrant green color to your dish but also packs a nutritional punch. When added at the end of cooking, the spinach retains its bright color and tender texture, which adds a lovely contrast to the creamy lentils. I usually look for vibrant, fresh spinach leaves that are free from any yellowing or wilting for the best flavor.

The lemon juice and zest are crucial in brightening up the dish. The zest contains essential oils that enhance the lemon flavor without adding acidity. When preparing the lemon, be careful not to zest the white pith, as it can make your dish bitter. Always taste and adjust the seasoning after adding the lemon to balance the flavors perfectly.

Making it Your Own

This recipe is versatile, allowing for various additions like chickpeas or mushrooms if you’re looking to incorporate more protein or umami flavors. If you don’t have coconut milk on hand, a creamy cashew milk or even yogurt could work as a substitute, altering the final texture slightly but keeping it deliciously creamy.

For meal prep enthusiasts, this dish stores well in the refrigerator for up to four days. Simply reheat on the stove over low heat, adding a splash of vegetable broth to loosen the sauce if needed. It’s also freezable. Portion it out in airtight containers, and when you need a quick meal, just thaw and reheat for a nourishing dinner.

Ingredients

For the Creamy Lentils

1 cup green or brown lentils
1 can (400ml) coconut milk
2 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste

For the Spinach and Lemon

4 cups fresh spinach
Juice and zest of 1 lemon
Additional salt and pepper to taste

Instructions

Cook the Lentils

In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft. Stir in the lentils, vegetable broth, coconut milk, turmeric, cumin, salt, and pepper.

Bring to a boil, then reduce heat and let simmer for 20 minutes until lentils are tender.

Add Spinach and Lemon

Once the lentils are cooked, stir in the fresh spinach until wilted. Add lemon juice and zest, adjusting the seasoning to taste. Cook for an additional 2 minutes.

Pro Tips

For added flavor, you can sauté some cherry tomatoes with the onions and garlic! They make a wonderful addition.

Tips for Serving

I love serving Creamy Lemon Spinach Lentils over a bed of fluffy rice, which absorbs the creamy sauce beautifully. Quinoa or even cauliflower rice are excellent alternatives if you're looking for a gluten-free option. Pairing it with crusty bread is also a fantastic way to soak up every last bit of the delicious sauce.

For a bit of extra flair, consider garnishing with fresh herbs such as parsley or dill before serving. Adding crushed red pepper flakes can also provide a delightful spicy kick, and a sprinkle of toasted seeds or nuts enhances the texture.

Common Troubleshooting

If you find your lentils are still too firm after simmering, it may be due to the age of the lentils. Older lentils can take longer to cook, so always check the packaging date when buying. If they're older, plan for a slightly longer cooking time and check regularly for doneness.

Another frequent issue can be bitterness from overcooked garlic. Make sure to sauté the garlic just until fragrant, about 1 minute, before adding the lentils. If this does happen, adding a pinch of sugar while adjusting for salt can help to balance out the bitterness.

Nutritional Considerations

This dish is not only satisfying but also nutrient-dense, combining the proteins from lentils with the iron and vitamins found in spinach. If you’re looking to up the protein, adding tofu or switching to a more protein-rich grain, like quinoa, can elevate the nutritional profile even further.

For a dairy-free option, rest assured that this recipe naturally caters to various dietary lifestyles, so you can enjoy creamy comfort without any dairy. Be sure to check ingredient labels on your broth and coconut milk for any added sugars or preservatives if you're aiming for a clean-eating approach.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils to save time. Just skip the initial cooking step and combine them with the sauce.

→ How can I make this recipe vegan?

This recipe is already vegan as it uses coconut milk and no animal products.

→ What can I serve this dish with?

Creamy Lemon Spinach Lentils go great with rice, quinoa, or even crusty bread.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.