Creamy Spinach Garlic Lentils

Name: Creamy Spinach Garlic Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup dry lentils (green or brown); 2 tablespoons olive oil; 4 cloves garlic, minced; 1 onion, chopped; 4 cups fresh spinach, chopped; 1 cup vegetable broth; 1/2 cup heavy cream or coconut milk; Salt and pepper to taste; Red pepper flakes (optional)

Highlighted under: Healthy & Light

I fell in love with the creamy texture and vibrant flavors of this spinach garlic lentil dish. It’s one of those recipes that makes me feel good both inside and out. The combination of lentils and spinach creates a nutritious base that, when paired with garlic and a splash of cream, becomes truly irresistible. Whether served as a main or a side, this dish has the perfect balance of creaminess and healthy greens that keeps me going back for more. It's an easy-to-make dinner that never disappoints!

Created by

Callista Green

Last updated on 2026-01-18T04:10:18.275Z

When I first tried this creamy spinach garlic lentils dish, I was surprised by how simple ingredients could create such a comforting meal. Cooking the lentils until tender adds a lovely heartiness, while sautéed garlic lends an aromatic richness that ties everything together. One little trick I've learned is to add the spinach towards the end of the cooking process, so it retains its vibrant color and flavor.

I also enjoy experimenting with different spices to elevate this dish even further. Adding a pinch of nutmeg or chili flakes gives it a delightful twist. It’s rewarding to see how a few adjustments can transform a basic recipe into something extraordinary. Trust me, once you try it, you’ll want to make it a staple!

        Why You'll Love This Recipe
        Creamy texture that is both comforting and nutritious
Garlic fragrance that elevates the dish to new heights
Quick to prepare, perfect for weeknight dinners

      

The Role of Lentils

Lentils serve as the backbone of this dish, providing not only protein but also a rich, earthy flavor. Using green or brown lentils enhances the texture, as they hold their shape well when cooked properly. Be sure to rinse them thoroughly before cooking; this removes any dust or debris and can also aid in flavor. If you find yourself needing a quicker option, canned lentils can be used in a pinch—just be sure to drain and rinse them before adding them to your sauté.

When cooking lentils, keep an eye on them to ensure they don’t overcook. The desired texture is tender yet firm, allowing them to blend seamlessly with the creamy sauce. Ideally, they should take about 20 minutes on a simmer. If they start to fall apart, lower the heat and check them frequently. Cooking them perfectly ensures that they maintain their shape when combined with the creamy spinach mixture.

Cooking with Spinach

Spinach not only provides a vibrant green color but also offers a punch of vital nutrients like iron and vitamins A and C. When adding the fresh spinach to the skillet, remember that it shrinks significantly as it wilts, so don't be surprised by the volume reduction. Aim for a few minutes of cooking until the leaves are just wilted and bright green, which ensures they retain their nutrients and don’t turn overly mushy.

For a twist on flavor or appearance, you can swap out fresh spinach for other greens like kale or Swiss chard, but they may require slightly longer cooking times. If you prefer a more robust flavor, sauté the greens with the garlic and onions for a minute or two before mixing them with the lentils. This adds depth and enhances the overall flavor profile of the dish.

Storage and Serving Suggestions

This creamy spinach garlic lentil dish stores well in the refrigerator for up to three days, making it ideal for meal prep. To reheat, simply add a splash of vegetable broth or cream to loosen it up in a skillet over low heat, stirring until warmed through. If it seems too thick, adding a bit more liquid can help maintain that luscious, creamy texture.

For serving, consider pairing this dish with crusty bread or over a bed of fluffy rice or quinoa for a heartier meal. I sometimes like to top it with a sprinkle of freshly grated Parmesan or a squeeze of lemon to enhance the flavors. You can get creative with the seasonings too; a dash of nutmeg or fresh herbs like basil or thyme can elevate the dish even further.

Ingredients

Ingredients for Creamy Spinach Garlic Lentils

1 cup dry lentils (green or brown)
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
4 cups fresh spinach, chopped
1 cup vegetable broth
1/2 cup heavy cream or coconut milk
Salt and pepper to taste
Red pepper flakes (optional)

Instructions

Cook the Lentils

Rinse the lentils under cold water. In a pot, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until tender.

Drain excess water if necessary.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Combine Ingredients

Fold the cooked lentils into the skillet with the onions and garlic. Add the vegetable broth and bring to a simmer. Stir in the chopped spinach and cook for 3-4 minutes until wilted.

Add Creaminess

Pour in the heavy cream (or coconut milk) and season with salt, pepper, and red pepper flakes if desired. Stir well and cook for an additional 2 minutes to combine the flavors.

Pro Tips

For a vegan version, simply replace heavy cream with coconut milk or cashew cream. You can also add other vegetables such as mushrooms or bell peppers for extra flavor and nutrition.

Tips for Perfect Garlic

Garlic is a star in this recipe, contributing a fragrant and aromatic quality that complements the creamy sauce beautifully. When mincing your garlic, aim for small, even pieces to ensure it cooks evenly. If you prefer a milder garlic flavor, consider adding it later in the sautéing process, just before folding in the lentils, to preserve some of its raw bite.

Be wary of burning the garlic as it can turn bitter. Keep the heat at medium and monitor closely. If it starts to brown too quickly, lower the heat and stir frequently to avoid any uneven cooking. Once it becomes fragrant, that's your cue to move on to the next ingredient.

Making it Vegan

For those who prefer to keep this dish plant-based, switching out the heavy cream for coconut milk helps maintain that creamy texture while adding a hint of sweetness. This substitution is not only dairy-free but also adds a different layer of flavor that pairs wonderfully with the garlic and spinach.

Additionally, ensure your vegetable broth is certified vegan to keep the entire dish compliant with vegan diets. Pairing it with a sprinkle of nutritional yeast can also provide a cheesy flavor without any dairy, allowing you to enjoy that creamy satisfaction guilt-free.

Scaling the Recipe

This creamy spinach garlic lentils recipe is easily scalable for larger gatherings or meal prep. If you need to make a bigger batch, simply double or triple the ingredients while keeping the proportions the same. Just make sure to use a larger pot to accommodate all the lentils and broth without spilling over.

To save time when preparing for groups, consider cooking the lentils in advance and storing them in the refrigerator. You can sauté the garlic and onions just before adding the lentils and broth, ensuring that the dish is fresh and flavorful, even in a larger quantity.

Questions About Recipes

→ Can I use canned lentils instead of dry ones?

Yes, you can use canned lentils to save time. Just rinse and add them during the sautéing stage.

→ What can I serve with this dish?

This dish pairs well with rice, quinoa, or even crusty bread for a hearty meal.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze this dish?

Yes, you can freeze the lentils. Just make sure to cool them completely before transferring to a freezer-safe container.