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Lentils with Spinach and Basil over Rice


PDQ Cookbook, Donna Klein

A simple and tasty lentil supper. All that basil makes it unusual and special.


710 ml 3 cups hot rice

240 ml1 c. dried lentils, rinsed
710 ml3 c. water

2 cloves garlic
120 ml1/2 c. vegetable broth (more as needed---keep it juicy)
30 ml2 T. lemon juice
2 ml1/2 tsp. salt
1 ml1/4 tsp. pepper
4-6 c. spinach leaves, coarsely torn
240 ml1 c. fresh basil leaves, coarsely torn*

lemon wedges (optional)


Have cooked rice ready.

In medium saucepan, bring lentils and water to boil over high heat. Reduce heat, partially cover, simmer 30-40 minutes. Drain.

In large skillet, heat broth, add garlic, cook 2 minutes. Add lemon juice, lentils, salt and pepper. Bring to simmer over medium-high heat. Add spinach and basil and toss until wilted. Serve immediately over hot rice. Pass lemon wedges at the table if desired.


* If fresh basil is not available, use a generous amount of dried basil. I tried this without measuring but would guess I used at least a tablespoon. It turned out well!

Major Ingredients: 


I tried this with collards and kale and both worked well. It took a little longer for them to soften but that's okay.