Golden Red Lentil & Spinach Zest
This budget-friendly powerhouse uses dried red lentils and frozen spinach to deliver a high-protein, nutrient-dense meal for pennies per serving. The combination of turmeric and a splash of lemon elevates simple pantry staples into a vibrant, comforting dinner perfect for a busy Week 29.
Ingredients
- Dried red lentils300 g
- Yellow onion1 large
- Garlic cloves3 pcs
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Vegetable bouillon cube1 pc
- Water800 ml
- Frozen chopped spinach250 g
- Lemon juice1 tbsp
- Vegetable oil2 tbsp
- Salt and pepper1 to taste
Instructions
Finely chop the onion and garlic. Heat the oil in a large pot over medium heat and sauté them until translucent and soft.
Add the turmeric and cumin to the pot. Stir constantly for about 1 minute until the spices become fragrant, being careful not to burn them.
Rinse the red lentils thoroughly. Add them to the pot along with the water and the bouillon cube. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the lentils are tender and have absorbed most of the liquid.
Stir in the frozen spinach. Continue to cook for another 3-5 minutes until the spinach is completely thawed and the mixture is heated through.
Turn off the heat. Stir in the lemon juice and season with salt and pepper. Serve as is, or with a slice of toasted bread if budget allows.
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