greek

Lentils with Spinach and Red Wine Vinegar

Name: Lentils with Spinach and Red Wine Vinegar
Yield: 1 serving
Cuisine: greek
Ingredients: 71 g brown lentils (dry); 14 g olive oil; 63 g yellow onion, diced; 5 g garlic, minced; 71 g baby spinach; 20 g tomato paste; 2 g ground cumin; 10 g red wine vinegar; 48 g feta cheese, crumbled; 2 g fine salt; 0.79 g black pepper

This simmered dish pairs brown lentils with baby spinach, red wine vinegar and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

61 g Carbohydrates

31 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

71g brown lentils (dry) 250 kcal
14g olive oil 124 kcal
63g yellow onion, diced 25 kcal
5g garlic, minced 7 kcal
71g baby spinach 16 kcal
20g tomato paste 16 kcal
2g ground cumin 8 kcal
10g red wine vinegar 8 kcal
48g feta cheese, crumbled 193 kcal
2g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

brown lentils (dry)
Rinse lentils. In a pot, combine lentils and water; bring to a boil, then reduce to a steady simmer for 18-22 minutes until tender.
brown lentils (dry)olive oilyellow oniongarlic
While lentils cook, heat olive oil in a skillet over medium heat. Saute onion 4 minutes, then add garlic for 30 seconds.
baby spinachtomato pasteground cumin
Add spinach and cook until wilted, 1-2 minutes. Stir in tomato paste and cumin for 30 seconds to toast.
brown lentils (dry)red wine vinegarfine saltblack pepper
Drain lentils if needed, then add to the skillet with salt, pepper, and red wine vinegar. Toss to coat and warm through 2 minutes.
feta cheese
Top with crumbled feta and serve immediately.