Lentils with Spinach

As summer takes its last breath, you may soon find yourself searching for those comfort foods that bring some fire back into those chilling bones of yours. This lentil and spinach recipe, contributed by WHEN supporter Paul Zapotochny, blends the warmth of tumeric and ginger with cancer-fighting garlic, fragrant rosemary, lycopene-rich tomatoes, and health-promoting red lentils. Ingredients

  • 1 1/2 cups red lentils, rinsed
  • 1 cup chopped tomatoes with their juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon turmeric
  • 8 whole garlic cloves, peeled
  • 4 slices fresh ginger (each about the size of a quarter)
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 10 ounce bag washed baby spinach
  • 1 tablespoons freshly squeezed lemon juice
  • Coarse sea salt or kosher salt to taste
  • Freshly ground black pepper


  1. Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat. Skim off the foam as the lentils begin to boil. Add tomatoes, oil, turmeric, and garlic. Reduce the heat to a simmer. Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan. Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth.
  2. Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup. Season with salt and pepper to taste, and serve. Add thin slices of lemon to taste for a citrus zing.