Anti Inflammatory Balsamic-Rosemary Red Lentils with Spinach
This hearty, plant-powered bowl is exactly the kind of weeknight dinner that feels indulgent while quietly doing your body a favor. Red lentils simmer down into a creamy, satisfying base, then get layered with golden garlic, fresh rosemary, and a splash of balsamic vinegar that adds a deep, slightly sweet tang you won't see coming. Turmeric and extra-virgin olive oil are two of the most well-regarded ingredients in the anti-inflammatory kitchen, and both show up here in meaningful amounts — not just as afterthoughts. The balsamic deglaze is a small step that makes a big difference, pulling all those caramelized bits off the pan and weaving them into the lentils for a richer, more complex flavor. Baby spinach gets folded in at the end so it wilts just enough to stay bright and tender rather than turning soggy. A finishing drizzle of olive oil and an optional squeeze of lemon lift the whole dish right before serving, making it feel fresh even though it's deeply comforting. Serves four, and honestly reheats beautifully the next day.
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 cups low-sodium vegetable broth
- 1 cup water
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 small yellow onion, finely diced
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 2 tbsp balsamic vinegar
- 5 oz baby spinach
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then drain well.
- 2
Combine the rinsed lentils, vegetable broth, and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 12–15 minutes, until the lentils are completely tender and have absorbed most of the liquid, stirring occasionally. Remove from heat and set aside.
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