Artificial Food Coloring Free Balsamic-Rosemary Red Lentils with Spinach
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!