Creamy Spinach Lentils: A Warm Hug in a Bowl – One-Pot Wonder!

Dive into comfort with our One-Pot Creamy Spinach Lentils, a hearty and wholesome dish that captures the essence of home-cooked goodness. This comforting blend of lentils, Yukon potatoes, and fresh spinach bathes in a luscious creamy base, creating a flavorful symphony that will warm your soul. With the added touch of aromatic herbs and a drizzle of olive oil, this dish is the epitome of simple, satisfying, and sensational.

In our kitchen, the magic of One-Pot Creamy Spinach Lentils unfolds like a cherished family recipe passed down through generations. The sizzle of bacon grease, the rich aroma of roasty vegetables, and the gentle simmer of lentils and potatoes create an atmosphere of comfort. As the creamy texture develops and the spinach adds a burst of freshness, each spoonful becomes a moment of pure culinary bliss – a warm hug in a bowl that we can’t help but share.

Why This Creamy Spinach Lentils Recipe Stands Out

• One-Pot Wonder: Minimal cleanup, maximum flavor – a convenient and cozy meal that simplifies your cooking routine.
• Creamy Indulgence: The addition of half and half and mashed potatoes creates a luxuriously creamy texture that elevates this dish to comfort food perfection.
• Hearty and Healthy: Packed with protein-rich lentils, nutrient-dense spinach, and the wholesome goodness of potatoes, offering a balanced and nourishing meal.
• Aromatic Harmony: Fresh herbs, including bay leaf, parsley, and thyme, infuse the dish with fragrant notes that enhance the overall dining experience.
• Customizable Elegance: Drizzle each serving with olive oil and a splash of red wine vinegar for a finishing touch that adds depth and brightness.

Ingredients:

• 2 tablespoons butter, oil, or bacon grease
• Half a yellow onion, diced
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 1/2 cup dry white wine
• 2 cups uncooked lentils, rinsed
• 2 medium Yukon potatoes, chopped (about 1 cup total)
• 4 cups chicken broth (add more as needed while cooking)
• 1 bay leaf
• A few sprigs fresh parsley
• A few sprigs fresh thyme
• 1/2 cup half and half
• 3–4 cups packed fresh baby spinach
• Salt and pepper to taste
• Olive oil and red wine vinegar for topping

Instructions:

1. Heat bacon grease (or preferred fat) over medium heat. Add onions, carrots, and celery. Sauté for 10 minutes until vegetables are roasty and fragrant.
2. Slowly add white wine, allowing it to sizzle and lift any browned bits from the bottom.
3. Add lentils, potatoes, and broth. Tie bay leaf, parsley, and thyme together and toss in the pot. Simmer for 30-45 minutes, adding more broth as needed.
4. Once lentils and potatoes are soft, gently mash the potatoes against the pot’s side for creaminess.
5. Remove tied herbs, add half and half and spinach. Stir to incorporate. Season with salt and pepper.
6. Serve with a drizzle of olive oil and a splash of red wine vinegar.

Notes: Experiment with additional herbs or veggies for personalization. The drizzle of olive oil and red wine vinegar enhances the dish’s flavors, so don’t skip this step! Enjoy the leftovers – the flavors meld even more beautifully the next day.