Some dishes feel quietly elegant, simple, balanced, and deeply satisfying without asking for attention. Black Lentils with Spinach, Olive Oil & Balsamic Vinegar is one of those dishes. It’s the kind of meal that looks beautiful on the plate, tastes thoughtful, and leaves you feeling nourished rather than weighed down.
Black lentils, often called beluga lentils, have long been appreciated for their rich color, firm texture, and earthy flavor. They hold their shape beautifully when cooked, making them ideal for warm salads and simple bowls. Paired with fresh spinach, they create a dish that feels vibrant and alive — dark, glossy lentils contrasted with tender green leaves, all brought together with a drizzle of good olive oil.
The olive oil adds richness and depth, while balsamic vinegar brings brightness and balance. That gentle tang lifts the dish, cutting through the earthiness and making every bite feel fresh. It’s a reminder that sometimes all food needs are contrasting richness and acidity, warmth and freshness to feel complete.
This dish fits naturally into the Let’s Veg philosophy because it celebrates vegetables and plant-based ingredients without trying to imitate anything else. There’s no pretending, no disguising just honest food prepared simply and thoughtfully. It works as a main, a side, or a base you can build on with roasted vegetables, herbs, seeds, or a spoonful of hummus. It’s flexible, elegant, and incredibly practical.
Emotionally, this is the kind of dish people turn to when they want something calm and centered. It’s food that feels intentional perfect for quiet lunches, light dinners, or moments when you want to eat well without overthinking it. It proves that healthy eating can be graceful, satisfying, and deeply enjoyable.
And if you’re ready to toss warm lentils with spinach and let olive oil and balsamic do their quiet magic, feel free to skip the story and head straight to the recipe below. Your simple, nourishing bowl awaits.
Ingredients
Equipment
Method
- 1. Cook the Lentils
- Rinse lentils under cold water.
- Place them in a pot with the water (or broth), onion, bay leaf, and salt.
- Bring to a boil, then reduce heat and simmer 20-25 minutes, until tender but not mushy.
- Drain any excess liquid and remove the bay leaf.
- 2. Prep the Spinach
- Fresh: simply toss it into the warm lentils to wilt slightly.
- Cooked: sauté briefly with a drizzle of olive oil until wilted.
- Both work beautifully.
- 3. Make the Dressing
- Olive oil
- Balsamic vinegar
- Minced garlic
- Salt & pepper
- Taste and adjust - add more balsamic for brightness or more olive oil for richness.
- 4. Combine Everything
- Add the spinach to the warm lentils.
- Pour the dressing on top.
- Gently toss until everything is coated and glossy.
Nutrition
Notes
This dish gets even better after sitting for 20 minutes as flavors deepen.