Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Addictive Black Lentils with Spinach
NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 63%
CARBS 53G37% OF CAL
11G FIBER25G SUGAR18G OTHER
FAT 28G43% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender black lentils with wilted spinach, served with creamy labneh or burrata and a bright lemon dressing. A simple, elegant one-pan dinner that's both nourishing and satisfying.
mainitalianbowlbeans🍳 skilletgluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 35M
CAL 29%·PRO 63%
CARBS 53G37% OF CAL
11G FIBER25G SUGAR18G OTHER
FAT 28G43% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 2061mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 725mg
- Calcium
- 398mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.