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 – Serves 2-3

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

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
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.
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.
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.
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.