Warm Lentil and Spinach Bowl
with Ginger and Garlic
(Jiāng Suàn Rè Biǎndòu Hé Bōcài 姜蒜热扁豆和菠菜)
This simple bowl combines earthy lentils with fresh greens and warming aromatics. Ginger and garlic provide depth without heaviness, making the dish nourishing and satisfying as temperatures begin to cool. It works equally well as a light main course or a hearty side.
Ingredients:
- 1 cup dried brown or green lentils, rinsed
- 3 cups water or low-sodium vegetable broth
- 1 tablespoon neutral oil
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce or tamari
- 4–5 cups fresh spinach, loosely packed
- ½ teaspoon toasted sesame oil
Optional garnish
- Sliced scallions
- Toasted sesame seeds
Preparation:
Place the lentils and water or broth in a saucepan. Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 25–30 minutes, until the lentils are tender but not mushy. Drain off any excess liquid if needed.
In a separate pan, heat the oil over medium heat. Add the garlic and ginger and cook briefly until fragrant, about 30 seconds.
Add the cooked lentils to the pan and stir to coat them with the aromatics. Pour in the soy sauce and cook for another minute.
Add the spinach and stir gently until just wilted. Remove from heat and finish with the sesame oil.
Transfer to a bowl and garnish with scallions or sesame seeds if desired.
Serving notes:
This dish is satisfying on its own but can also be served over rice or alongside roasted vegetables. Leftovers keep well and reheat easily, making it suitable for meal preparation.
Seasonal perspective:
Lentils are often associated with grounding, sustaining meals, while ginger and garlic add gentle warmth. As autumn shifts toward cooler weather, dishes like this support steady energy without feeling heavy, fitting naturally into a plant-based fall menu.
