Creamy Lemon Spinach Lentils

Name: Creamy Lemon Spinach Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils; 4 cups vegetable broth; 1 onion, diced; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup coconut cream; Juice and zest of 1 lemon; 2 cups fresh spinach, chopped; 2 tablespoons olive oil; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love cooking with lentils, especially when they are creamy and vibrant. This recipe for Creamy Lemon Spinach Lentils combines the earthy flavor of lentils with the freshness of spinach and a zesty lemon twist. The creamy base sourced from plant-based ingredients makes it a delightful dish to enjoy any time of the year. As someone who enjoys nourishing meals without compromising on taste, I can confidently say this dish is not only satisfying but also packed with nutrients and bold flavors that always leave me wanting more.

Created by

Phoebe Turner

Last updated on 2026-01-18T01:52:13.869Z

When I first made Creamy Lemon Spinach Lentils, I was surprised by how simple yet flavorful the dish turned out. I experimented with adding lemon juice and zest, and the bright acidity really elevated the dish, making every bite refreshing. The combination of silky lentils and vibrant spinach created a beautiful color contrast that made it not just delicious, but visually appealing too!

While testing this recipe, I found that using coconut cream added a luscious creaminess that complemented the lentils perfectly. I recommend letting it simmer a bit longer to allow the flavors to meld, and don't forget to taste and adjust the seasoning as you go. It’s a delightful balance of flavors that works harmoniously together!

        Why You'll Love This Recipe
        Bright, zesty flavor that awakens your taste buds
Creamy texture that feels indulgent yet healthy
Packed with protein and fiber for a satisfying meal

      

The Importance of Lentils

Lentils are not just a hearty addition to this dish; they also serve as a fantastic source of plant-based protein, which is essential for maintaining muscle health and overall vitality. By using green or brown lentils, you'll achieve a lovely texture that holds its shape well during cooking. I recommend rinsing them before use to remove any impurities, which can also help enhance their earthy flavor.

Cooking lentils in vegetable broth, as suggested in this recipe, infuses them with added depth and richness. If you want to experiment, try using different varieties of broth such as mushroom or miso for a unique twist. Remember, the lentils should be tender but not mushy—aim for a cooking time of about 20 minutes, checking for doneness regularly to avoid overcooking.

Crafting the Creamy Base

The creamy sauce is the star of this dish, offering a delightful contrast to the savory lentils. Coconut cream provides both creaminess and subtle sweetness, which beautifully balances the tartness of lemon. For a lighter version, consider using coconut milk instead. Just be cautious, as coconut milk has a thinner consistency; you may need to use slightly less to achieve the desired creaminess.

Incorporating lemon juice and zest not only adds vibrancy but also brightens the overall flavor profile. To get the most zest, use a microplane to finely grate the lemon peel—this releases essential oils making the flavor more intense. Make sure to taste as you go; adjusting the lemon's acidity according to your preference is key to a balance between creamy and zesty.

Serving and Storing Tips

Serving these creamy lentils warm is ideal, but they also hold up well for meal prep—great for packing lunches or an easy weeknight dinner. Store leftovers in an airtight container in the fridge for up to three days, and to reheat, simply add a splash of vegetable broth to bring back the creaminess and warmth without drying out the dish.

For a delightful presentation, consider garnishing with fresh herbs like parsley or cilantro, which not only adds a pop of color but also enhances the freshness of the dish. You could also serve this over a bed of brown rice or quinoa for an added grain factor, making it a fulfilling meal that caters to both plant-based and mixed diets.

Ingredients

For the Lentils

1 cup green or brown lentils
4 cups vegetable broth
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

For the Creamy Sauce

1 cup coconut cream
Juice and zest of 1 lemon
2 cups fresh spinach, chopped
2 tablespoons olive oil
Fresh herbs for garnish (optional)

Instructions

Cook the Lentils

In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender. Drain excess liquid if necessary.

Sauté the Aromatics

In another pan, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic and cook for another minute.

Combine and Add Spinach

Stir in the cooked lentils, cumin, paprika, salt, and pepper. Pour in the coconut cream and mix well. Add chopped spinach and simmer for about 5 minutes until spinach wilts.

Finish with Lemon

Remove from heat, then add lemon juice and zest. Stir to combine, adjust seasoning as needed. Serve warm, garnished with fresh herbs if desired.

Pro Tips

For an added kick, feel free to sprinkle some chili flakes when sautéing the onion. This dish pairs wonderfully with crusty bread or over rice for a complete meal.

Ingredient Substitutions

This recipe is flexible! If you don't have coconut cream on hand, you can substitute it with cashew cream for a similar creamy texture. To make cashew cream, simply soak raw cashews in water for several hours, blend them with a bit of water until smooth, and use it in place of coconut cream.

If you want to try a different green, kale can be a robust alternative to spinach. Just remember to chop it finely as it takes a bit longer to wilt down. Also, if you're trying to cut down on oil, you can sauté the onions and garlic in a bit of vegetable broth or water instead of olive oil to make this dish even lighter.

Customized Flavor Profiles

To make this dish even more flavorful, consider adding spices like turmeric for a warm, earthy undertone, or a pinch of cayenne pepper for some heat. If you enjoy more acidic profiles, incorporate a splash of apple cider vinegar or white wine vinegar just before serving to uplift the flavors further.

For a fun twist, you can add cooked diced potatoes or carrots to the lentils for added texture and sweetness. This is especially great if you're looking to make the dish heartier. Just ensure to boil the potatoes separately until tender and mix them in along with the spinach.

Make-Ahead Strategies

This recipe is perfect for meal prepping! You can cook a larger batch of lentils at once and store them separately. Properly cooked lentils can last for about 5 days in the fridge, and their flavor continues to improve over time when stored in an airtight container. Prepare the creamy sauce fresh when ready to serve for the best texture.

Alternatively, you can freeze the cooked lentils and creamy sauce in portions. Just make sure to cool them completely before transferring them to freezer-safe containers. When you're ready to enjoy it, thaw overnight in the fridge and reheat gently, adding a bit of broth to achieve that luscious creaminess again.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the lentils and the creamy sauce separately. Just keep them in the fridge and reheat before serving!

→ What can I substitute for coconut cream?

You can use cashew cream or any plant-based creamy sauce. Just adjust the flavor according to your preference.

→ Is this recipe gluten-free?

Absolutely! All ingredients used in this recipe are gluten-free, making it safe for those with gluten intolerance.

→ How can I add more protein to this dish?

Consider adding cooked chickpeas or tofu for an extra boost of protein while keeping it plant-based.