Creamy Spinach Lentils? Just celery, carrots, and onions – thyme, cream and spinach – a hearty potato-thickened broth base – and plain brown lentils cooked to perfection.
Oh, for the love of that humble little lentil.
They’re cheap, they’re adaptable to any recipe, they’re easy to make and store, and they are considered a power food that is somehow the nutritional fountain of youth. Not complaining, yo. To reiterate the bottom line (even though we already knew it): lentils are pure gold.
These affordable little nuggets of nutrition make for some pretty awesome curries and veggie burgers, but today we’re getting back to the basics.
I know it sounds pretty simple and humble and peasant-like, and that’s because it is. It is a bunch of regular, ho-hum ingredients slow simmered to perfection with all these classic flavors and textures to make a bowl full of creamy, comforting lentils that is rock-your-world yummy.
- 2 tablespoons butter, oil, or (wait for it) bacon grease
- half a yellow onion, diced
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- ½ cup dry white wine
- 2 cups uncooked lentils, rinsed
- 2 medium Yukon potatoes, chopped (about 1 cup total)
- 4 cups chicken broth (plan to add a few more cups as needed while cooking)
- 1 bay leaf
- a few sprigs fresh parsley
- a few springs fresh thyme
- ½ cup half and half
- 3-4 cups packed fresh baby spinach
- salt and pepper to taste (be generous with the salt!)
- olive oil and red wine vinegar for topping
- Heat the bacon grease (that’s what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly – it should give a little sizzle and get all the browned bits off the bottom.
- Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end – I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
You can find complete recipes of this One-Pot Creamy Spinach Lentils in pinchofyum.com