Creamy Garlic Spinach Lentils

Name: Creamy Garlic Spinach Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup green or black lentils, rinsed; 3 cups vegetable broth; 2 tablespoons olive oil; 4 cloves garlic, minced; 4 cups fresh spinach; 1 cup coconut cream; Salt and pepper, to taste; 1 tablespoon lemon juice; Red pepper flakes (optional, for spice)

Highlighted under: Natural Favorites

I love making Creamy Garlic Spinach Lentils because they are the perfect combination of comfort and nutrition. With their rich, creamy sauce and vibrant spinach, this dish not only tastes fantastic but also nourishes my body. The best part is how incredibly simple it is to prepare - ideal for busy weeknights or when I want to impress friends without spending hours in the kitchen. Each spoonful is full of flavor and wonderfully satisfying, making it a new favorite in my household.

Created by

Celia Winterbourne

Last updated on 2026-01-21T18:58:36.609Z

When I first decided to make Creamy Garlic Spinach Lentils, I was looking for a dish that would satisfy my cravings for something hearty but healthy. The combination of garlic and spinach is not only delicious, but it also provides a wealth of nutrients. Cooking the lentils until tender and then blending them with cream created a smooth texture that elevates the dish to a whole new level.

One tip I discovered was to sauté the garlic until fragrant but not browned, as this enhances the flavor without creating bitterness. I love adding a squeeze of lemon juice at the end to brighten up the entire meal. It's the little things that make a big difference!

        Why You'll Love This Recipe
        Rich and creamy flavor profile that satisfies cravings
Nutritious ingredients packed with protein and vitamins
Quick and easy preparation perfect for busy weeknights

      

Ingredient Insights

The combination of lentils and coconut cream in this dish is not only delicious but also nutritious. Lentils are a fantastic source of plant-based protein and fiber, making them a hearty base for this recipe. The coconut cream adds a luscious, creamy texture that enhances the overall mouthfeel. If you'd like to reduce the fat content, you can substitute half of the coconut cream with a low-fat milk or cashew cream for a lighter version without sacrificing flavor.

Fresh spinach brings a vibrant color and a wealth of vitamins to this dish. It's essential to add the spinach just after sautéing the garlic to retain its bright green color and nutritional properties. If fresh spinach is unavailable, you can substitute with frozen spinach; just ensure to thaw and drain any excess water before adding it to the skillet.

Cooking Tips

When cooking the lentils, keeping an eye on the simmering time is crucial. Different types of lentils may require slight adjustments in cooking time; green lentils usually take about 20-25 minutes, while black lentils may need up to 30 minutes. You want them tender yet still holding their shape—avoid overcooking, which can lead to a mushy texture.

During the sautéing of garlic, maintaining a medium heat is important. If the garlic browns too much, it can impart a bitter flavor to the dish. Just until it becomes fragrant and slightly golden is the sweet spot. If you're short on garlic, you can substitute with garlic powder, using about 1 teaspoon for the flavor without the chopping.

Serving and Variations

This dish pairs beautifully with cooked rice or quinoa, serving as a delightful way to soak up the creamy sauce. I often garnish with fresh herbs such as parsley or cilantro for an added layer of flavor. Additionally, a sprinkle of nutritional yeast can lend a cheesy flavor without dairy, perfect for vegan diners.

Feel free to customize this recipe to your taste preferences; you can add diced tomatoes for a touch of acidity or diced carrots for a little sweetness. Experimenting with spices like cumin or turmeric can create unique flavor profiles, making this dish versatile for any palate.

Ingredients

Gather the following ingredients to create this delicious creamy dish:

Main Ingredients

1 cup green or black lentils, rinsed
3 cups vegetable broth
2 tablespoons olive oil
4 cloves garlic, minced
4 cups fresh spinach
1 cup coconut cream
Salt and pepper, to taste
1 tablespoon lemon juice
Red pepper flakes (optional, for spice)

Once you have all the ingredients, you’re ready to start cooking!

Instructions

Follow these steps to make your Creamy Garlic Spinach Lentils:

Cook the Lentils

In a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes, or until the lentils are tender but not mushy.

Sauté the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to brown the garlic.

Add Spinach and Cream

Add the fresh spinach to the skillet, sauté until wilted. Stir in the cooked lentils and coconut cream, mixing well until heated through.

Season and Serve

Season with salt, pepper, and lemon juice. Add red pepper flakes if desired for a spicy kick. Serve warm, garnished with additional spinach or herbs if desired.

Enjoy your delicious and nutritious meal!

Pro Tips

Experiment with different greens like kale or Swiss chard for varied flavors in this recipe. You can also add protein like grilled chicken or tofu for a complete meal.

Storage Tips

If you have leftovers, store the Creamy Garlic Spinach Lentils in an airtight container in the refrigerator for up to three days. To reheat, simply place in a saucepan over low heat, adding a splash of vegetable broth or water to loosen it up. Stir occasionally to prevent sticking until heated through.

For longer-term storage, you can freeze the lentils. Allow them to cool completely before transferring to a freezer-safe container. They can be stored in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop for best results.

Dietary Modifications

This recipe is inherently vegan, but if you're looking for a nut-free option due to allergies, using oat cream instead of coconut cream works well while maintaining creaminess. Alternatively, sunflower or soy cream can also be effective substitutes.

If you are aiming to lower carbohydrate intake, consider increasing the proportion of spinach and lentils while reducing the coconut cream for a lighter meal. This adjustment can keep the dish filling while meeting dietary goals without losing essential flavors.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils can be used. Simply rinse and add them in the last few minutes of cooking.

→ How can I store leftovers?

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

→ Is this recipe vegan?

Yes, as long as you use a plant-based cream alternative like coconut cream.

→ Can I freeze this dish?

Yes! Cool the lentils completely before transferring them to freezer-safe containers. They can be stored in the freezer for up to 2 months.