Creamy Garlic Spinach Lentils

Name: Creamy Garlic Spinach Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 2 tablespoons olive oil; 4 cloves garlic, minced; 4 cups fresh spinach, chopped; 1/2 cup coconut milk; 1 teaspoon onion powder; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, chopped for garnish

Highlighted under: Wellness Ideas

I absolutely love making creamy garlic spinach lentils for a quick and nutritious dinner. This dish comes together in just under 30 minutes and is packed with protein and flavor, thanks to the lentils and fresh spinach. The creamy garlic sauce elevates the dish to a whole new level, making it a perfect choice for both busy weeknights and special occasions. I've enjoyed experimenting with different spices and herbs to enhance the flavor profile, and I think you will find this dish to be as versatile as it is delicious!

Created by

Marnie Calder

Last updated on 2026-01-21T19:29:34.792Z

When I first made creamy garlic spinach lentils, I wasn't expecting such a burst of flavor from such simple ingredients. The combination of garlic and fresh spinach with the earthy lentils creates a dish that is both comforting and satisfying. I remember thinking how versatile it was; it pairs beautifully with rice or can stand alone as a hearty meal.

One particular tip I've learned is to cook the garlic until it's just golden before adding the spinach. This technique ensures that the garlic infuses the entire dish with its aromatic, savory goodness. I hope you enjoy this recipe as much as I do!

        Why You'll Love This Recipe
        Rich, creamy sauce that envelops the lentils
Packed with nutrients and flavor
Perfectly comforting, yet light

      

Mastering the Perfect Cook on Lentils

Cooking lentils can be tricky if you're not familiar with their timing and texture preferences. For this recipe, green or brown lentils work best as they maintain their shape and provide a hearty texture. After rinsing them, simmer in vegetable broth for about 20 minutes. Keep an eye out for the tender but slightly firm texture; overcooked lentils can turn mushy. To know they are ready, taste a few just before draining to ensure they have the right bite.

If you find yourself short on time, opt for canned lentils; they can be a great shortcut although I recommend rinsing and draining them to remove excess sodium and improve flavor. If you're cooking for a larger group, simply double the lentils and broth, keeping the same cooking time, as they will saturate well. Needing even more protein? Replace half the lentils with quinoa for a delightful texture contrast.

Creating a Flavorful Garlic Sauce

The creamy garlic sauce is the star of this dish. To achieve a rich, flavorful sauce, it’s crucial to sauté the garlic just until it's fragrant and golden—around 1-2 minutes—without burning it. Overheated garlic can become bitter, detracting from the dish’s overall harmony. As the spinach cooks down, the flavors meld beautifully with garlic, creating an aromatic base that elevates the entire meal.

Using coconut milk not only provides creaminess but also a subtle sweetness that balances the savory elements. If you're looking for a non-dairy alternative, cashew cream can be an excellent substitute. Just blend unsalted, soaked cashews with water until smooth. The goal is to achieve that luscious, silky texture that clings to the lentils and spinach, creating a delightful mouthfeel.

Savory Twists and Serve Suggestions

This recipe is highly adaptable, making it easy to swap in different greens as they become available. Kale or Swiss chard can replace spinach and just require a slightly longer cooking time until they’re tender. For an added protein boost, consider tossing in some cooked chickpeas or diced tofu when combining the lentils with the sauce variations.

For serving, I love pairing these creamy garlic spinach lentils with a side of crusty bread or over a bed of fluffy rice or quinoa. Garnished with fresh parsley not only adds a pop of color but also a fresh herbal note that brightens the flavor. Should you want to elevate the dish further, a sprinkle of red pepper flakes or a drizzle of balsamic glaze can lend an unexpected kick!

Ingredients

Gather all your ingredients before starting for a smoother cooking experience.

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 tablespoons olive oil
4 cloves garlic, minced
4 cups fresh spinach, chopped
1/2 cup coconut milk
1 teaspoon onion powder
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, chopped for garnish

Make sure to adjust the seasoning according to your taste preference.

Instructions

Follow these steps to create a delicious meal in no time!

Cook the Lentils

In a pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess liquid.

Sauté the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant and just golden, about 1-2 minutes.

Add the Spinach and Coconut Milk

Stir in the chopped spinach and cook until wilted. Then pour in the coconut milk, onion powder, and cooked lentils. Mix well to combine everything.

Season and Serve

Add salt, pepper, and lemon juice to taste. Garnish with fresh parsley before serving.

Enjoy your creamy garlic spinach lentils with a side of your favorite grain or on its own!

Pro Tips

Feel free to add other vegetables like bell peppers or carrots for extra nutrition and flavor.

Storage and Reheating Tips

Leftovers can be a lifesaver with this dish! Store any unused creamy garlic spinach lentils in an airtight container in the refrigerator for up to 3-4 days. When reheating, be sure to add a splash of vegetable broth or coconut milk to restore some moisture, as the lentils may absorb liquid upon storage. Heat gently in a skillet over low-medium heat or microwave in short bursts, stirring occasionally until warmed through.

If you’re thinking ahead, you can also freeze the lentils for up to three months. To do so, let them cool completely before transferring to freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat as described above. Note that the spinach may lose some texture upon freezing, but the flavor will be intact and delicious.

Common Troubleshooting Tips

If your lentils turn out too mushy, it likely means they were cooked for too long. To salvage the dish, try adding a handful of fresh greens, some nuts, or seeds to add more texture. For an undercooked batch, simply simmer them a bit longer in the vegetable broth until they reach that perfect tenderness, checking every few minutes.

Another common issue might be a lack of flavor. If that happens, don’t hesitate to adjust seasonings by adding more salt, pepper, or even a sprinkle of garlic powder. A dash of soy sauce can also enhance the umami profile, making the dish more savory. Additionally, serving with a squeeze of fresh lemon juice brightens flavors and can elevate the overall taste.

Variations to Explore

If you're looking for a different flavor profile, experiment by adding spices such as smoked paprika or curry powder to the garlic sauté. This leads to exciting dishes like smoky garlic lentils or creamy curried spinach lentils, which not only pivot the flavor but also create vibrant new dishes. A pinch of nutmeg can also add warmth and depth, complementing the creamy coconut milk beautifully.

Feel free to customize the richness of the sauce by varying the amount of coconut milk. For a lighter version, try reducing the coconut milk to 1/4 cup or substituting half with vegetable stock. This keeps the dish lighter yet retains some creaminess, perfect for warmer weather. The key is to balance flavors that you enjoy while maintaining the integrity of the creaminess!

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils for a quicker option. Just rinse and drain them before adding.

→ Is this recipe vegan?

Absolutely! This recipe is vegan as it uses coconut milk for creaminess.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

→ Can I substitute coconut milk?

Yes, you can use cashew cream or any non-dairy milk, but the texture may be slightly different.