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Herbed Lentils with Spinach and Tomatoes Recipe

Herbed Lentils with Spinach and Tomatoes

2007 Ellie Krieger, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on October 12, 2012

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    I made this last night and it was fantastic! I did not have the basil, mint, and parsley on hand so I did substitute 1/2 cup cilantro. I added 2 bay leaves to the cooking water with the lentils (something I always do with lentils.
    When I added everything together in the pan, I decided not to add the lemon juice as the grape tomatoes I used were already tangy. I served this over brown rice as a main course. It made a very nice vegetarian dinner!

    My husband LOVED it and we decided to make it again. Next time I might add a 1/4 cup of crumbled feta and use the other herbs instead of the cilantro. This would be GREAT with grilled meal of any kind as a side dish or as a main course over rice like I did for your vegetarian friends.

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  • on October 17, 2011

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    All the herbs where very distracting and at the same time the dish was bland. Even though we love Greek and Middle Eastern Food my husband and I didn't like it. I will take this out of my receipe box.

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  • on September 10, 2011

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    AMAZING! I omitted the tomatoes and it was perfect! Soooo yummy and addicting!

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  • on April 18, 2011

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    The combination of the lentils,fresh vegtables, and fresh herbs gave a positive approach to eating heathy. It was attractive and many of the ingredients are already in the home of cooks.

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  • on February 03, 2011

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    Very flavorful.. I substituted wheat berries and left out the mint and added fresh orange slices as well.

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  • on November 16, 2010

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    I thought this dish lack flavor. I even added almost twice the herbs called for (just because I had them on hand and it still seemed on the bland side to me. I served it with a cumin and tomato salmon dish, thinking that they would complement each other. The lentils are not terrible, but definitely not worth repeating.

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  • on October 26, 2010

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    Delicious! Combined it with the sweet and spicy salmon! This recipe will be repeated in our house.

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  • on September 10, 2010

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    EXCELLENT AND HEALTHY. MAKE SURE TO PACK THE HERBS IN THE 1/4 CUP MEASURE. BALANCE OF BASIL AND MINT IS KEY TO THIS RECIPE I THINK. ALL IN MY HOUSE LOVED IT.

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  • on August 01, 2010

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    I made this dish for a dinner party and it was quick, easy and delicious. I substituted chopped sundried tomatoes (in oil for fresh tomatoes, used 16 oz (2 cups lentils instead of 1 cup and used dried herbs (basil, mint and parsley instead of fresh. Surpsringly, my guests LOVED it and my hubby said he prefers the sundried dried tomatoes over the fresh. The prep and cooktime was minimal (about 15 min. but I cheated and used the pre-cooked lentils that come in the refrigerated section (such a timesaver!.

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  • on June 01, 2010

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    My husband and I LOVE this dish and make it almost once a week now. We have made it without the shallots before and still thought it was excellent. It makes a great side-dish, but we often eat it as a healthy and nutritious main course.

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