These black lentils with spinach are a simple yet deeply flavorful dish made with tender lentils, lightly caramelized onions, and a splash of balsamic vinegar for the perfect balance of sweetness and acidity. Served over creamy labneh or a lemony yogurt sauce, this wholesome meal is satisfying, nourishing, and ideal for busy weeknights.
Why You’ll Love This Recipe
This recipe is quick enough for a weeknight dinner yet elegant enough to serve guests. Black lentils cook relatively fast, hold their shape beautifully, and have a delicate, earthy flavor that pairs wonderfully with sweet onions and vibrant spinach.
The balsamic vinegar reduces into a slightly syrupy glaze, adding complexity without requiring complicated techniques. Served over cool, tangy labneh or lemony Greek yogurt, the contrast of warm lentils and creamy base creates an irresistible combination.
It is naturally vegetarian, protein-rich, and easy to customize with different greens or toppings. Plus, it stores and reheats beautifully, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lentils:
1/2 cup black lentils
water for boiling
1 teaspoon kosher salt (for cooking lentils)
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1/4 cup white balsamic vinegar
5 ounces baby spinach
flaky sea salt for finishing
For the lemony yogurt sauce (if not using labneh):
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Optional for serving:
8 ounces labneh
Directions
Place the black lentils in a small pot and cover with water by at least 1 inch. Add 1 teaspoon kosher salt. Bring to a boil, then reduce to a gentle simmer. Cook for 23 to 25 minutes, or until tender but still holding their shape. Drain and set aside.
While the lentils cook, heat 2 tablespoons olive oil in a large skillet over high heat. Add the thinly sliced onion and a small pinch of salt. Stir, cover the pan, and immediately reduce the heat to low. Cook slowly, stirring occasionally, until the onions are soft and lightly caramelized, about 20 to 25 minutes.
Once the lentils are cooked, remove the lid from the onions and increase the heat to medium. Add 1/4 cup white balsamic vinegar. Cook until the vinegar reduces and becomes slightly syrupy, about 2 to 3 minutes.
Add the drained lentils to the skillet with the onions and stir to combine.
Add the baby spinach and a pinch of salt. Turn off the heat and allow the spinach to wilt for 1 to 2 minutes. Gently fold the spinach into the lentils until evenly incorporated. Taste and adjust seasoning with additional sea salt or a small splash of vinegar if needed.
If making the lemony yogurt sauce, stir together the Greek yogurt, lemon juice, and 1/2 teaspoon kosher salt until smooth.
To serve, spread labneh or the lemony yogurt sauce across a serving plate. Spoon the warm lentils and spinach over the top. Finish with flaky sea salt.
Servings and timing
Servings: 2 generous servings (or 4 smaller portions as a side)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Variations
You can substitute French green lentils for black lentils; they may require a few extra minutes of cooking time.
Swap baby spinach for Swiss chard, beet greens, mustard greens, or turnip greens. If using heartier greens, chop them finely and allow a slightly longer wilting time.
Add roasted vegetables such as carrots or beets for extra sweetness and texture.
Top with fresh ricotta or whipped goat cheese if labneh is unavailable.
For added brightness, sprinkle freshly chopped parsley or a squeeze of lemon juice over the finished dish.
Storage/Reheating
Store leftover lentils in an airtight container in the refrigerator for up to 4 days. Keep the yogurt sauce or labneh stored separately for best texture.
To reheat, warm the lentils gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of water if needed to loosen the mixture. Stir in fresh spinach while reheating if you prefer it freshly wilted.
FAQs
Can I use canned lentils instead of dried?
Yes. Drain and rinse about 1 1/2 cups of canned lentils and skip the boiling step. Warm them directly with the onions and vinegar.
Do black lentils need to be soaked?
No, black lentils do not require soaking. Simply rinse and cook.
What do black lentils taste like?
They have a mild, earthy flavor and a firm texture that holds up well in warm dishes and salads.
Can I make this recipe ahead of time?
Yes. You can cook the lentils and onions in advance and add the spinach when reheating.
Is this recipe freezer-friendly?
The lentil mixture freezes well for up to 2 months. Freeze without the yogurt or labneh and thaw overnight before reheating.
What can I serve with this dish?
It pairs well with warm flatbread, rice, or a simple cucumber and tomato salad.
Can I make it dairy-free?
Yes. Serve the lentils on their own or over a dairy-free yogurt alternative.
Why add vinegar at the end?
Adding vinegar after caramelizing the onions allows it to reduce properly and prevents the lentils from becoming tough during cooking.
Can I use regular balsamic vinegar?
Yes. Regular balsamic works well and will provide a slightly deeper sweetness.
How do I keep the lentils from getting mushy?
Simmer gently and taste frequently toward the end of cooking. Drain them as soon as they are tender but still firm.
Conclusion
Addictive Black Lentils with Spinach is proof that simple ingredients can create bold, satisfying flavor. With tender lentils, sweet caramelized onions, vibrant spinach, and a creamy base of labneh or lemony yogurt, this dish delivers comfort and balance in every bite. Whether enjoyed as a quick weeknight meal or prepared ahead for easy lunches, it is a versatile recipe you will return to again and again.
These black lentils with spinach are tender, earthy, and deeply flavorful, tossed with lightly caramelized onions and reduced balsamic vinegar. Served over creamy labneh or lemony yogurt, this nourishing vegetarian dish is perfect for weeknights or meal prep.
Ingredients
For the lentils:
1/2 cup black lentils
Water, for boiling
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1/4 cup white balsamic vinegar
5 ounces baby spinach
Flaky sea salt, for finishing
For the lemony yogurt sauce:
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Optional:
8 ounces labneh
Instructions
Place lentils in a pot and cover with water by at least 1 inch. Add kosher salt. Bring to a boil, reduce to a gentle simmer, and cook for 23–25 minutes until tender but firm. Drain and set aside.
Heat olive oil in a large skillet over high heat. Add sliced onion and a small pinch of salt. Stir, cover, reduce heat to low, and cook 20–25 minutes until soft and lightly caramelized.
Remove lid, increase heat to medium, and add balsamic vinegar. Cook 2–3 minutes until reduced and slightly syrupy.
Add drained lentils to the skillet and stir to combine.
Add spinach and a pinch of salt. Turn off heat and let wilt for 1–2 minutes. Fold gently to combine. Adjust seasoning if needed.
If making yogurt sauce, stir together Greek yogurt, lemon juice, and salt until smooth.
To serve, spread labneh or yogurt sauce on a plate and spoon warm lentils over the top. Finish with flaky sea salt.
Notes
Substitute French green lentils if needed; adjust cooking time slightly.
Use Swiss chard or mustard greens instead of spinach for variation.
Store lentils separately from yogurt for up to 4 days.
Freeze lentil mixture (without dairy) for up to 2 months.
Add roasted vegetables or fresh herbs for extra flavor.
