Creamy Lentil & Spinach
A hearty and nutritious meal that's perfect for families looking to eat healthily.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 2g sugars · 10g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Dried lentilspack 1kg · use 200g | £2.10£0.42 per 100g | £1.45£0.58 per 100g |
| Spinachnot compared | – | – |
| Onionpack 1kg · use 1 | £1.00£0.33 each | £0.95£0.32 each |
| Creampack 250ml · use 100ml | £0.95£0.63 per 100ml | £0.95£0.63 per 100ml |
| Basket total (full packs) | £4.05 | £3.35 |
| Cost of what this recipe uses | £1.80 | £2.11 |
| Per serving | £0.45 | £0.53 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Spinach.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, salt and black pepper.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Rinse the 200g dried lentils under cold water to remove any debris. Place them in a large saucepan and cover with enough water to submerge them completely. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender and the water has been absorbed. Drain any excess water and set aside.
- While the lentils are cooking, finely chop the 1 onion. Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent. Season with salt and black pepper to taste.
- Once the lentils are cooked, drain them thoroughly and add them to the frying pan with the onion. Stir well to combine. Cook for an additional 2 minutes, allowing the lentils to heat through and absorb the flavours of the onion.
- Pour in the 100ml cream and stir to combine. Increase the heat to medium-high and cook for 3-4 minutes, stirring occasionally, until the mixture has thickened slightly and the cream has reduced by about half. Taste and adjust the seasoning if needed.
- Roughly chop the 200g spinach into small pieces. Add the spinach to the frying pan and stir well to combine with the lentils and cream. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and the mixture is heated through. The spinach should have lost most of its bright green colour and the mixture should be creamy and well combined.
- Remove the frying pan from the heat and let the mixture cool to room temperature. Once cooled, transfer the creamy lentil and spinach mixture to an airtight container or individual portions for storage. Label and date the container before refrigerating.
- To serve, reheat the creamy lentil and spinach mixture in a microwave or on the hob until steaming hot throughout. Stir well to combine and reheat for an additional 1-2 minutes if needed. The mixture should be hot and creamy, with the spinach wilted and the lentils tender. Serve immediately.
Tips
- To make this dish cheaper, you can use canned lentils instead of dried lentils. Simply rinse and drain the lentils before adding them to the pan.
- To batch-cook and portion this dish for the week, cook a larger quantity and divide it into individual portions. Store the portions in the fridge for up to 48 hours or freeze for up to 3 months. Reheat only once, until steaming hot throughout.
- For a vegetarian version, you can omit the cream and use vegetable stock or water instead. The dish will still be flavourful and nutritious.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Dried lentils · about 800g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, One-Pot Creamy Tomato & Lentil Pasta, Slow Cooker Lentil Chilli. - Spinach · about 800g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Pasta with beans and spinach. - Cream · about 150ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).