Pregnancy Friendly Miso-Sesame Red Lentils with Spinach
Total time40 min
Prep time10 min
Cook time30 min
4.8(20)
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 3 cups low-sodium vegetable broth
- 2 tbsp white miso paste
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 3 oz baby spinach (about 3 packed cups)
- salt and pepper, to taste
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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