Yummy Lentils and Spinach

[animal_g]

based on the review of others I used 1 cup of lentils and only 2 cups of water and the final product was the perfect consistency for me. (I did not want 'soupy" lentils)
this was nice'n'easy after a long day of being on the go, plus it was tasty & healthy! booya!
I did not serve it with rice, I just munched it solo and delighted in it.thank you.

[propinecone]

this was really delicious - and i too was suprised how much flavor was in it despite the small number of ingredients.  i used 1c of lentils and 2c of water, but i coulda probably used a little bit more water cus it all cooked away leaving a few crunchy lentils and came close to burning.  i reduced the oil by half and i didnt have a can of diced tomatoes so i just used a small (8oz?) can of tomato sauce and then diced up a medium sized tomato and threw that in along with some extra water.  i let that cook up and it got rid of those crunchy lentils.  i also didnt have any lemon juice and this was still delicious and flavorful.  i ate it on top of some quinoa and it was a good balance.

[propinecone]

just made this again and this time i used half a can of tomato paste and added an equal amount of water.  i also made the tofu paneer from the 'spinach & tofu paneer" recipe from this site and it was really good together.

[nickle.betty]

Alrighty, so my big bowl of brown rice and this spinach lentil stuff is steaming away on my coffee table, fresh out of the pot!

I did make a few modifications (which is something I"m loving about this recipe, i can see making it a different way every time)... I used 3 cups of water per 1 cup lentils. Chopped garlic (extra) and onion and put those in the pan FIRST and added a bouillon cube to the water with the lentils. Cooked that probably 30 minutes (as the lentils were still crunchy). Added a can of diced tomatoes, a ton of spinach that I needed to desperately use.

I also spiced it a bit more than the recipe said. I served it with brown rice to complete the protein... and *first bite*... mmmm, it's sort of like a thick lentil stew because of the broth (especially if you add veggie bouillon to it)

YUM YUM!

[hotcooknmama]

This is the first recipe I've made from this site... I'm impressed! I liked it a lot-- surprisingly rich tasty flavor, for such a straightforward/ simple-to-make dish. I used 1 cup lentils/ 3 cups water, for more of a thick stew than brothy soup; also, I used 3 cloves of garlic and added some sprinkles of black pepper and Old Bay seasoning, for a little extra kick... Yum! I'll definitely make this again!

[hotcooknmama]

I reviewed this wonderful recipe earlier, & wanted to add a P.S.-- it also works great as a crock-pot dish. I combined everything except the lemon juice, put it in the crock on low for 6 hours; came home, added lemon juice/ adjusted seasonings... ta-da: easy yummy dinner! I was using frozen spinach, & it did fine, though if I were gonna be home an hour or two before I wanted to eat, I might wait to add the spinach closer to the end... but anyway, it turned out great as a crock meal, & I will surely make it again (both ways!). I like it with 1 cup lentils/ 3 cups water, and eat it as a stew by itself (no need for rice). Really really tasty, especially with extra garlic & Old Bay seasoning added... Yum!