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Creamy Vegan Lentils with Spinach
Recipe

17 INGREDIENTS • 5 STEPS • 40MINS

Creamy Vegan Lentils with Spinach

4.8
3 ratings
This super easy creamy lentils with spinach recipe is delicious and the perfect comfort food this winter.
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
This super easy creamy lentils with spinach recipe is delicious and the perfect comfort food this winter.
40MINS
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
4
US / Metric
Vegan Butter
3 Tbsp
Vegan Butter
I used Califia
White Onion
1
Medium White Onion, finely chopped
Carrot
1 cup
Roughly Chopped Carrot
Celery
1 cup
Roughly Chopped Celery
Garlic
3 cloves
Garlic, crushed
White Wine
1/2 bottle
White Wine
Black Lentils
3 cups
Cooked Black Lentils
Vegetable Broth
2 cups
Vegetable Broth
Sea Salt
1 tsp
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Ground Thyme
1/2 tsp
Ground Thyme
Dairy-Free Half and Half
1/2 cup
Dairy-Free Half and Half
or Cashew Cream
Fresh Spinach
4 cups
Fresh Spinach, firmly packed
Red Wine Vinegar
to taste
Red Wine Vinegar
to serve
Olive Oil
to taste
Olive Oil
to serve
Fresh Parsley
to taste
Fresh Parsley
to serve
Nutrition Per Serving
VIEW ALL
Calories
705
Fat
11.1 g
Protein
35.6 g
Carbs
109.2 g
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Creamy Vegan Lentils with Spinach
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

Author's Notes

If you are not a fan of lentils, chickpeas or any other bean will work.

You can use vegetables like kale or chard to replace the spinach.
Cooking InstructionsHide images
step 1
Heat a large pot on medium-low heat and melt the Vegan Butter (3 Tbsp) for 30 seconds before adding the White Onion (1), Carrot (1 cup), Celery (1 cup), and Garlic (3 cloves) to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
step 2
Increase heat to high for 30 seconds before adding the White Wine (1/2 bottle). Stir everything till well combined and let the wine completely reduce/evaporate.
step 3
Reduce heat to medium-low and add in the Black Lentils (3 cups). Stir well before adding the Vegetable Broth (2 cups), Sea Salt (1 tsp), Freshly Ground Black Pepper (1/2 tsp), Ground Thyme (1/2 tsp), and Bay Leaves (2). Put the lid on and simmer on medium-low heat for 15 minutes.
step 4
To the pot, add the Dairy-Free Half and Half (1/2 cup) or cashew cream and Fresh Spinach (4 cups) and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant, and creamy.
step 5
Serve with a splash of Red Wine Vinegar (to taste), Olive Oil (to taste), a bit more salt, and Fresh Parsley (to taste).
step 5 Serve with a splash of Red Wine Vinegar (to taste), Olive Oil (to taste), a bit more salt, and Fresh Parsley (to taste).
Tags
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Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
Winter
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