Roasted Lentils with Spinach
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This hearty roasted lentils with spinach dish has become a weeknight staple in my kitchen. Brown lentils are packed with protein and fiber, making them incredibly satisfying while keeping you full longer. What I love most is how quickly it comes together in just 50 minutes from start to table, and it's genuinely budget friendly since lentils are so affordable. The combination of garlicky aromatics, bright lemon juice, and peppery pumpkin seeds creates layers of flavor that feel elegant enough for company but simple enough for a solo dinner. Trust me, this one deserves a regular spot in your rotation.
Ella x
Ingredients
- 355 mldried brown lentils(rinsed and drained)
- 1420 mlfresh spinach(loosely packed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1shallot(thinly sliced)
- 828 mlvegetable broth
- 3 tablespoonslemon juice(fresh)
- 1 teaspoondijon mustard
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlpumpkin seeds(raw)
- 1 teaspoonthyme leaves(dried)
Detail level
Instructions
- 1
Preheat oven to 400°F. Rinse lentils under cold water and combine with vegetable broth and thyme in a pot. Bring to boil, then reduce heat and simmer for 20 minutes until lentils are tender but still hold their shape.
Tip: Don't overcook the lentils or they'll become mushy and won't crisp well when roasted.
- 2
While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until softened, then add garlic and sauté for another minute until fragrant.
Tip: Keep the heat at medium to prevent the garlic from burning, which would make it bitter.
- 3
Drain the cooked lentils well and spread them on a baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss to coat evenly.
Tip: Spread lentils in a single layer for even roasting and maximum crispiness.
- 4
Roast lentils in the preheated oven for 12-15 minutes, stirring halfway through, until they're golden and slightly crispy on the outside.
Tip: Watch them carefully in the last few minutes as they can brown quickly.
- 5
Spread pumpkin seeds on a small baking sheet and toast in the oven alongside the lentils for the last 8 minutes until lightly golden and fragrant.
Tip: Toasted seeds add wonderful crunch and nutty flavor to finish the dish.
- 6
Add spinach to the skillet with garlic and shallots in batches, stirring constantly until fully wilted, about 3-4 minutes total. Season with a pinch of salt and pepper.
Tip: Adding spinach in batches prevents overcrowding the pan and ensures even cooking.
- 7
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, and Dijon mustard to create a vinaigrette.
Tip: The mustard acts as an emulsifier to help bind the oil and lemon juice together.
- 8
Transfer wilted spinach to a serving bowl or platter. Top with roasted lentils, drizzle with the lemon vinaigrette, and scatter toasted pumpkin seeds over the top. Serve warm or at room temperature.
Tip: This dish is equally delicious served warm as a side or at room temperature as a salad.
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