Red Lentils and Spinach with Yogurt Sauce

Prep:5minCook:15min

Easy, high-protein, recipe for meal prepping. Prepare the lentils ahead of time and store in the refrigerator or in individual portions in the freezer. Balsamic vinegar can be used in place of red wine vinegar for a sweeter flavor. White wine vinegar or white balsamic vinegar can be used for a milder flavor. The vinegar brightens the earthy flavor of the lentils and the fresh, green of the spinach. The lemon juice in the yogurt sauce also brightens the flavors of the dishes and pulls them together. Any plain Greek yogurt can be used, but this recipe uses the full-fat style to enhance satiety. For meal prepping, this can be prepared in advance up to adding the spinach. For take-along lunch, portion lentils in a container and keep spinach and yogurt sauce separate. Microwave lentils 3-5 minutes, add spinach, microwave 1-2 minutes, and serve with yogurt sauce.

Updated at: Thu, 17 Aug 2023 03:22:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories410.6 kcal (21%)

Total Fat15.4 g (22%)

Carbs46.1 g (18%)

Sugars6.1 g (7%)

Protein23.8 g (48%)

Sodium307.8 mg (15%)

Fiber17.6 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 Tbspolive oil

3green onions

chopped

¼ tspgarlic

minced

3 Tbspred wine vinegar

1 cupred lentils

cooked

3 Tbspwater

optional

2 cupsspinach

3 Tbspwhole milk Greek yogurt

1 tsplemon juice

1 dashkosher salt

Instructions

Step 1

Heat olive oil in a medium pan over medium heat.

Step 2

Add green onions and garlic. Cook for 1-2 minutes until fragrant.

Step 3

Add red wine vinegar and cook until reduced.

Step 4

Add cooked lentils to skillet and combine gently. If your lentils are cold, add water. Cook, stirring occasionally, until lentils are heated through. While heating lentils, combine yogurt, lemon juice, and salt in a small bowl.

Step 5

When lentils are hot, add spinach leaves and cook 3-5 minutes stirring gently.

Step 6

Pour yogurt sauce on plate and top with lentils and spinach and serve.