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Lentils with Spinach in serving dish with spoon in the bowl

Creamy Spinach and Artichoke Black Lentils

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan


This super easy creamy lentils with spinach and artichokes recipe is delicious and the perfect comfort food this winter.



3 tbsp. Califia Plant Butter

1 medium-sized white onion, finely chopped

1 cup roughly chopped carrot

1 cup roughly chopped celery stalk

3 cloves of garlic, crushed

1/2 white wine

3 cups cooked black lentils

2 cups vegetable stalk

1 tsp sea salt

1/2 tsp fresh black pepper

1/2 tsp thyme spice

2 bay leafs

1/2 cup vegan half and half or cashew cream

4 cups fresh spinach, tightly packed

serve with red wine vinegar, olive oil and parsley


Heat a large pot on medium-low heat and melt the plant butter for 30 seconds before adding the onion, carrot, celery and garlic to the pot.  Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.

Increase heat to high for 30 seconds before adding the wine. Stir everything till well combined and let the wine completely reduce/evaporate.

Reduce heat to medium-low and add in the lentils.  Stir well before adding the vegetable stock, salt, pepper, thyme and bay leafs. Put the lid on and simmer on medium-low heat for 15 minutes.

To the pot, add the half and half or cashew cream and spinach and stir till well combined.  Cook for another 5 minutes or until everything is beautiful, fragrant and creamy.

Serve with a splash of red wine vinegar, olive oil, a bit more salt and parsley.


If you are not a fan of lentils, chickpeas or any other bean with work.

You can use vegetables like kale or chard to replace the spinach.