Creamy Lentils and Spinach with Balsamic Portabellas


This Entry created for Lentil Recipe Revelations Contest, has lead to making this comforting recipe that is meaty with the meat, creamy, earthy and delicious! You leave the table satisfied and not feeling guilty.   You will be happy for this contest, I know  my family and I are …Yum!

Creamy Lentils and Spinach with Balsamic Portabellas

Large Drizzle Olive Oil

6 Cups Dried Whole Green Lentils

4 Cups Low Sodium Chicken Broth

1 Large Onion-Diced

2 Large Carrots-Diced

3 Cloves Garlic-Diced

1 Tablespoon Dried Parsley

Salt and Pepper to Taste

1 Pound Fresh Baby Spinach

1 Teaspoon Nutmeg

6 Portabella Mushroom

1/2 Cup Balsamic Dressing- Your Favorite

In a large skillet on medium heat add oil and cook onion, carrot and garlic until vegetables are just soft.  Add in lentils, broth, parsley, nutmeg, salt and pepper and simmer until lentils are tender about 30 minutes, stirring often.  Add water if more liquid is needed. Mix in spinach and cook until spinach has wilted.


Meanwhile pour balsamic dressing into each mushroom, with stems removed.  In a hot pan with more oil cook mushrooms cap side down until softened.  Flip mushrooms and continue to cook until cooked through.  Place on cutting board and slice.  Place on top of lentil on a serving bowl and drizzle the remaining balsamic from pan on top.  Garnish with parsley and serve.

Serves 4


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