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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

Showing 11-20 of 33

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  • on May 27, 2010

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    We really liked this -- I cooked the lentils the day before and stuck them in the fridge. Then put the rest of it together in minutes flat the next night... The only changes I made was omitted the mint (not a fan, and added some garlic (made a HUGE difference and some salt and pepper. I will be making this again!

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  • on May 15, 2010

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    There was nothing special about this. I thought I followed the recipe to a tee but who knows - maybe I went wrong somewhere? The dish was pretty bland. I was so excited to make this dish but it turned out to be a disappointment. I don't think I'll be making this again.

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  • on May 04, 2010

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    This recipe is so light and refreshing. I will be taking this to work for the rest of the week :

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  • on March 29, 2010

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    It's hard to get my family to eat lentils but this did the trick. It's bright flavors and can be eaten on hot days as well as during the winter. I love it.

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  • on March 28, 2010

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    Excellent - tried mint for the first time

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  • on March 25, 2010

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    Cooked it for my vegetarian/vegan daughter this week and we ALL loved it. Very easy and healthy. Much recommended.

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  • on March 20, 2010

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    I love lentils and am always looking for different ways to prepare them. This recipe is definately a keeper. The only thing I did differently was add a splash of red wine vinegar at the end just to give it a little more sweetness. It seemed to bring the flavors out even more.

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  • on March 12, 2010

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    The flavors in this dish combine very nicely -- the herbs really add so much! I didn't have french lentils, so just used the regular variety. I also had yellow cherry tomatoes, so used those instead of red. This dish is easy to prepare, and is good at room temp also. Changes I would make next time, based on my personal preference: add a few more tomatoes, considerably more spinach, and maybe about 1/2 the lemon juice called for in the recipe. Don't hesitate to give this recipe a try -- I will definitely be making it again!

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  • on November 01, 2009

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    This dish was flavorful and healthy. We had it with chicken and my husband ate multiple helpings - and for somebody who had never eaten lentils before that's saying a lot! Thanks Ellie!

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  • on October 03, 2009

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    I wanted something without meat but needed protein and flavor (I'm 6 months pregnant. This was so good. It's amazing how easy and yummy lentils, fresh herbs and veggies can be. I've also made this with arugula for a slightly different flavor - it's just as good. I'll be freezing some herbs and spinach from the garden just so I can have this "fresh" in the winter too.

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