Braised Lentils With Onions and Spinach

Prep: 15 minutes; Cook: 45 minutes.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 8g
  • Saturated fat: 4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 25g
  • Carbohydrate: 54g
  • Fiber: 17g
  • Cholesterol: 17mg
  • Iron: 8mg
  • Sodium: 360mg
  • Calcium: 211mg


  • 1 tablespoon olive oil
  • 1 cup carrot, peeled and finely chopped
  • 1/2 cup shallots, peeled and finely chopped
  • 1/4 cup dry white wine
  • 2 cups dried lentils
  • 4 cups thinly sliced onion
  • 3 1/2 cups fat-free, less-sodium chicken or vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 thyme sprigs
  • 2 tablespoons red wine vinegar
  • 1 (10-ounce) bag prewashed spinach
  • 1 (4-ounce) package crumbled feta cheese


  1. 1. Heat olive oil over medium-high heat in a Dutch oven, and sauté carrot and shallots for 5 minutes. Add wine and scrape up any bits stuck to the bottom of the pot.
  2. 2. Add lentils and onion to the pot along with broth, salt, pepper, and thyme, and bring to a boil. Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated. Stir in vinegar and spinach, and simmer uncovered for 5 more minutes, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
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