Slow-Cooked Lentils with Spinach & Creamy Yogurt

This is one of those quietly beautiful meals — simple ingredients, slow intention, and big comfort. Lentils simmer gently while onions soften low and slow, creating a deeply savoury base that comes together effortlessly. Finished with spinach and served over labneh, burrata, or lemony yogurt, this dish works as a light dinner, an elegant lunch, or a stunning shared plate.

Ingredients

For the lentils

• 1 cup black lentils 
• Kosher salt, to taste
• Water (for cooking)

For the onions & spinach

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• Pinch of salt
• 1–2 tablespoons red wine vinegar (or sherry vinegar)
• 3–4 cups fresh spinach

Lemony Yogurt Sauce

• 1 cup plain Greek yogurt
• Juice of ½ lemon
• ½ teaspoon salt

Instructions

1. Cook the lentils (canned lentils are also perfectly fine)
   Place the lentils in a small pot and cover with water by at least 1 inch. Add 1 teaspoon kosher salt and bring to a gentle simmer.

   • Black lentils usually cook in 23–25 minutes

2. Slow-cook the onions
   While the lentils cook, heat olive oil in a large skillet over high heat. Add the sliced onions and a pinch of salt. Stir once, then cover the pan and immediately reduce the heat to low. Let the onions cook slowly for the entire time the lentils are simmering, checking occasionally and letting condensation drip back into the pan. 

3. Build flavour
   Once the lentils are done, remove the lid from the onions and increase the heat to medium. Add the vinegar and cook until it reduces and thickens to a syrupy consistency.

4. Combine
   Add the drained lentils to the skillet and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Let the spinach wilt for 1–2 minutes, then gently fold it into the lentils.

5. Taste & adjust
   Season with sea salt as needed, or add a splash more vinegar for brightness.

To Serve

• With lemony yogurt: Stir yogurt, lemon juice, and salt until smooth. Spread on a platter and top with lentils and spinach. 

• Finish with olive oil, flaky salt, or cracked black pepper if desired.

Notes & Variations

• This dish is vegetarian and gluten-free

• Add chilli flakes or Aleppo pepper for heat

• Leftovers keep beautifully and taste even better the next day

• Serve with toasted sourdough, flatbread, or alongside roasted vegetables