Linda CainBefore diving into the delightful world of black lentils with spinach labneh, let me share my favorite pairings. This dish is rich, earthy, and creamy; it marries beautifully with a variety of sides and accompaniments.
Imagine serving it alongside a fresh cucumber tomato salad dressed in olive oil and lemon. The crunch of the cucumbers balances the rich labneh perfectly. Another great companion is roasted or grilled vegetables; they provide a smoky flavor that complements lentils.
Consider serving this dish with a side of toasted pita chips for some crunch, or sprinkle a few pomegranate seeds on top for a pop of sweetness and color. A glass of chilled white wine, maybe a Sauvignon Blanc, can elevate the flavors even more. This meal serves not just to fill your belly, but to entertain your palate, making your dining experience one to remember.
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As an enthusiastic food lover and a registered dietitian, I always explore the intersection of flavor, health, and satisfaction on my plate. One of my recent culinary adventures involved developing a recipe that captures the essence of comfort while being incredibly nutritious.
Enter black lentils with spinach labneh. This dish is more than just another meal. It’s an experience, a dance of flavors, and a testament to the beauty of plant-based ingredients brought together harmoniously.
Imagine the boldness of dark, shiny lentils paired with vibrant green spinach and creamy labneh. For anyone looking to create something satisfying, this recipe offers a delectable and wholesome option. Buckle your apron as we explore this fantastic and nutritious journey, transforming simple ingredients into a gourmet experience right at home.
What Is the Black Lentils with Spinach Labneh Recipe?
This dish combines earthy black lentils, fresh spinach, and creamy labneh or a tangy lemon-herb yogurt sauce. It’s not just hearty—it’s also nutrient-dense. Black lentils, also known as beluga lentils, are rich in protein and fiber.
They cook quickly and maintain their shape well, which is crucial for texture in dishes. The spinach adds a vibrant flavor, packed with vitamins, while labneh or yogurt sauce provides the creaminess that elevates the dish.
Together, these ingredients create a symphony of flavors and textures that make this meal satisfying and delicious. So whether served warm or chilled, it’s versatile enough to be a weeknight dinner or a star at your next gathering.
What Is the Flavor Profile of This Dish?
Flavor-wise, this dish hits all the right notes. The black lentils have a mild, earthy flavor, which forms a great base.
Something magical happens when you introduce the fresh spinach; it brings a slight bitterness that juxtaposes beautifully. The labneh—or lemony yogurt sauce—adds a creamy, tangy element that lightens the dish.
Seasoning with kosher salt and fresh cracked pepper emphasizes the dish’s existing flavors, while a drizzle of extra virgin olive oil rounds it all together. Each bite offers a unique taste experience—a savory adventurous journey balanced by a creamy finish. You feel satisfied yet eager for more, making this dish a standout.
What Makes This Recipe Different From Other Black Lentils with Spinach Labneh Recipes?
While many recipes focus solely on the components, this one shines due to its unique preparation method and the addition of fresh herbs. The choice of labneh or yogurt, combined with white wine vinegar, adds a distinctive tang that most recipes overlook. Most importantly, the black lentils maintain their integrity throughout cooking, providing a hearty bite.
The inclusion of fresh dill in the yogurt sauce gives it an herbaceous brightness that elevates the dish, differentiating it from others that may stick to a more simplistic flavor profile. This recipe marries tradition with a few unexpected twists, ensuring that every bite is memorable.
Ingredients You’ll Need
To prepare this vibrant dish, gather the following ingredients:
For the Lentils:
- 2 tablespoons extra virgin olive oil: For a rich flavor.
- 5 ounces fresh baby spinach leaves: A base to infuse earthiness.
- Kosher salt, to taste: Essential for seasoning.
- Labneh or burrata (one 8-oz ball) or tangy lemon-herb yogurt sauce: The creamy component.
- 1/4 cup white wine vinegar or white balsamic vinegar: For a hint of acidity.
- 1 teaspoon freshly cracked black pepper: Adds a mild kick.
- 1/2 cup beluga lentils (or Puy lentils): The star of the dish.
- Flaky sea salt, such as Maldon, for finishing touch: Enhances flavors.
- 1 medium onion, thinly sliced: Adds sweetness and depth.
For the Lemony-Yogurt Sauce:
- 1 tablespoon freshly squeezed lemon juice: Brightens the sauce.
- 1 cup full-fat Greek yogurt: For creaminess and nutrition.
- 1 teaspoon finely chopped fresh dill: Herbaceous brightness.
- 1/2 teaspoon kosher salt: Essential for flavor.
Step By Step Directions
Step 1: Rinse and Cook the Lentils
Start by rinsing the beluga lentils under cold water. This simple step helps remove any impurities. In a medium saucepan, combine the rinsed lentils with three cups of water and a pinch of salt.
Bring to a boil, then reduce the heat to low and cover. Let the lentils simmer for about 20-25 minutes, or until tender but still firm. Avoid overcooking, as lentils can become mushy, and we want them to hold their shape.
Step 2: Sauté the Onions
While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Sauté for about 8-10 minutes, or until the onion turns golden brown and soft. This step intensifies the sweetness of the onions, adding depth to the dish.
Step 3: Add Spinach
Add the fresh spinach leaves to the skillet with onions. Stir them in and cook until just wilted, about 3-4 minutes. The spinach will reduce significantly in volume but will retain a vibrant color. Remove from heat and set aside.
Step 4: Prepare the Lemony Yogurt Sauce
In a mixing bowl, combine the Greek yogurt, freshly squeezed lemon juice, chopped dill, and kosher salt. Mix until well incorporated. If the sauce seems too thick, feel free to add a splash of water to reach your desired consistency. This sauce is refreshing and offers a delightful zing.
Step 5: Combine and Serve
Once the lentils are cooked, drain any excess water and add them to the skillet with spinach and onions. Stir to combine all ingredients and let them warm through. Taste and adjust seasoning with additional salt and pepper as needed.
To serve, scoop the lentil-spinach mixture onto a plate or in a bowl. Top with labneh or your homemade yogurt sauce, and finish with a sprinkle of flaky sea salt for that extra touch. Enjoy!
Tips on Making Black Lentils with Spinach Labneh Recipe
Here are some handy tips to ensure your dish turns out splendidly:
- Selecting Lentils: Choose fresh lentils from a reputable source. Older lentils may require longer cooking times and may not yield the same flavor.
- Don’t Rush Cooking: Patience is key! Allow lentils to cook slowly. Quick, high-heat cooking may lead to mushiness.
- Fresh Ingredients Matter: Always use fresh herbs and produce for the best results. Their robust flavors elevate the dish.
- Adjust Spice Levels: Feel free to experiment with spices. A pinch of cumin or smoked paprika could add a delightful twist.
- Prep Ahead: You can prepare the creamy yogurt sauce and the lentils a day in advance. This makes assembly quick and easy when you’re ready to serve.
Nutrition Information
This dish is a powerhouse of nutrients:
- Calories: Approximately 300 per serving.
- Protein: Rich in plant-based protein, providing about 15 grams.
- Fiber: A great source of dietary fiber, with around 10 grams.
- Vitamins and Minerals: Loaded with iron, potassium, vitamin A, and antioxidants from the spinach and onions.
This recipe emphasizes whole foods that nourish the body while offering an enjoyable eating experience.
How Can I Store This Black Lentils with Spinach Labneh Recipe?
Storing your leftover dish is easy. Allow it to cool completely before transferring it to an airtight container. In the refrigerator, it will last for up to three days. If you’ve prepared the yogurt sauce separately, store it in another container, where it also keeps well for up to five days.
For longer-term storage, consider freezing the lentil-spinach mix. Place it in a freezer-safe container, ensuring all air is removed. It should last for up to three months. Reheat by thawing overnight in the fridge and warming it in a skillet.
Substitute Options for Ingredients
If you find yourself short on certain ingredients in your pantry, don’t fret! Here are some practical substitutes:
- Lentils: If you can’t find black lentils, use green or brown lentils. They cook similarly and will provide a comparable base, although slightly different in texture and flavor.
- Labneh: In lieu of labneh, consider using Greek yogurt for a similar tangy and creamy texture. For dairy-free options, go for coconut yogurt with a squeeze of lemon.
- Fresh Spinach: If you don’t have spinach on hand, Swiss chard or kale can serve as excellent alternatives. They both offer great nutritional benefits and a pleasing texture.
- Dill: If dill is out of stock, fresh parsley or cilantro can add a vibrant flavor to your sauce, although the taste will differ slightly.
Black Lentils with Spinach Labneh
Ingredients
Equipment
Method
- Start by rinsing the beluga lentils under cold water. This simple step helps remove any impurities. In a medium saucepan, combine the rinsed lentils with three cups of water and a pinch of salt.
- Bring to a boil, then reduce the heat to low and cover. Let the lentils simmer for about 20-25 minutes, or until tender but still firm. Avoid overcooking, as lentils can become mushy, and we want them to hold their shape.
- While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Sauté for about 8-10 minutes, or until the onion turns golden brown and soft. This step intensifies the sweetness of the onions, adding depth to the dish.
- Add the fresh spinach leaves to the skillet with onions. Stir them in and cook until just wilted, about 3-4 minutes. The spinach will reduce significantly in volume but will retain a vibrant color. Remove from heat and set aside.
- In a mixing bowl, combine the Greek yogurt, freshly squeezed lemon juice, chopped dill, and kosher salt. Mix until well incorporated. If the sauce seems too thick, feel free to add a splash of water to reach your desired consistency. This sauce is refreshing and offers a delightful zing.
- Once the lentils are cooked, drain any excess water and add them to the skillet with spinach and onions. Stir to combine all ingredients and let them warm through. Taste and adjust seasoning with additional salt and pepper as needed.
Nutrition
Notes
- Selecting Lentils: Choose fresh lentils from a reputable source. Older lentils may require longer cooking times and may not yield the same flavor.
- Don’t Rush Cooking: Patience is key! Allow lentils to cook slowly. Quick, high-heat cooking may lead to mushiness.
- Fresh Ingredients Matter: Always use fresh herbs and produce for the best results. Their robust flavors elevate the dish.
- Adjust Spice Levels: Feel free to experiment with spices. A pinch of cumin or smoked paprika could add a delightful twist.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this dish vegan?
Absolutely! To make this dish vegan, replace the labneh with a dairy-free yogurt alternative like coconut or almond yogurt. This will maintain the creaminess while adhering to a vegan diet.
2. What if I don’t have white wine vinegar?
White balsamic vinegar can be a suitable substitute. If you happen to have apple cider vinegar, it offers a similar acidity and works well too, just use a little less as it’s stronger.
3. How do I add more protein to this dish?
For an extra protein punch, consider adding chickpeas or tofu. Both options blend seamlessly with the lentils. Simply toss them in during step five when you combine the lentils and spinach.
4. Can I enjoy this dish cold?
Yes! This dish is fantastic served cold. Allow it to cool, and it transforms into a great salad. Perfect for meal prep or a picnic!
5. How long does it take to prepare?
From start to finish, including cooking time for the lentils, you’re looking at about 40-45 minutes. It’s quite manageable, especially with the reward of deliciousness at the end!
Conclusion
Cooking, like life, is about balance and making do with what you have—while also exploring new flavors. Black lentils with spinach labneh is more than just a nutritious meal; it’s a testament to the ability to create something beautiful and delicious from simple ingredients. By following the steps outlined, you’ll be on your way to impressing friends and family or simply treating yourself to something special.
So go ahead and try this recipe, and don’t forget to add your own twist! Food is all about personal connections. Enjoy grilling outside, making memories with loved ones, and savoring each bite while sharing stories. Happy cooking!
