Braised Red Lentils with Spinach and Turmeric

Name: Braised Red Lentils with Spinach and Turmeric
Total time: 25 min
Yield: 2 people
Ingredients: 0.75 cup Red lentils; 1 unit Onion; 2 cloves Garlic; 14 oz Canned diced tomatoes; 4 cup Fresh baby spinach; 2 tbsp Olive oil; 1 tsp Ground turmeric; 1 cup Vegetable broth

Vegetarian • Vegan • Gluten-FreeUnder 30 MinsStovetop • One-PotDinner • LunchComfort FoodMediterranean

Medium

25min

340kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick one-pot red lentil dish, rich in protein and anti-inflammatory ingredients, ideal for brain health.

Looking for a fast, warming, and incredibly healthy meal? Braised Red Lentils with Spinach and Turmeric is the perfect solution that fits perfectly into the MIND diet. This recipe for Braised Red Lentils with Spinach and Turmeric is based on ingredients with proven effects in supporting cognitive functions and nervous system health. Red lentils are an excellent source of plant protein and fiber, which stabilizes blood sugar levels, crucial for concentration. The addition of fresh spinach provides essential folic acid and vitamin K, while turmeric – known for its powerful anti-inflammatory properties due to curcumin – makes this dish a true superfood for your brain. Preparing Braised Red Lentils with Spinach and Turmeric takes less than 30 minutes, making it a great option for a busy day. The combination of creamy lentils with aromatic spices and olive oil creates a satisfying dish that tastes delicious on its own or with whole-grain bread. It's a classic example of Mediterranean cuisine in a modern, health-promoting version.

Ingredients

150 g Red lentils (about ¾ cup)
1 unit Onion
2 cloves Garlic
400 g Canned diced tomatoes (1 can)
100 g Fresh baby spinach (about 4 handfuls)
2 tbsp Olive oil
1 tsp Ground turmeric
250 ml Vegetable broth

Instructions

1
Finely chop the onion and garlic.
2
Heat olive oil in a deep skillet and sauté the onion until translucent.
3
Add the garlic and turmeric and fry for 1 minute until the spice releases its aroma.
4
Add the dry lentils, mix with the aromatic base, then pour in the vegetable broth and canned diced tomatoes.
5
Cook covered over low heat for about 15 minutes, until the lentils soften and absorb most of the liquid.
6
At the very end, add the baby spinach and stir until the leaves wilt from the heat.
7
Season to taste with a small amount of salt and freshly ground pepper before serving.

Chef's Tips

•Always add a pinch of pepper to dishes with turmeric – the piperine it contains significantly increases the absorption of curcumin.
•If you prefer a thinner consistency, add a little more broth at the end of cooking.
•The dish tastes great with a squeeze of lemon juice added just before eating.