Spinach with lentils and pepper

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.



Ingredients for four people:

– 250 g of lentils.

– 400 grams of spinach.

– 1 red pepper.

– 1 onion.

– 1 ½ tablespoons olive oil.


– A sprig of sage.


– Soak the lentils in cold water for 2-4 hours.

– Rinse the lentils in cold water and place in a saucepan with a couple of liters of water. Bring to a boil and simmer for 60 or 75 minutes with a sprig of sage.

– While the lentils are being cooked, chop the onion and pepper and cut the spinach into small pieces. Saute the three in a pan with olive oil.

– Add the lentils, stir for 1 minute. Salt to taste.

– Beat the mixture with a mixer

– The lentils and spinach puree is ready to serve.

How to serve

Serve it hot as a first course for lunch

punto rojo More information about other spinach and nutrition in the listing above

*Related information: More information about spinach
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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