For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Monday, January 3, 2011

Lentils and Spinach

2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes, or omit bouillon and water and use broth instead!! :)
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1/8-1/4 C lemon or lime juice (to taste) I just use bottled... no shame. :)

1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.

2. Add remaining ingredients, except for spinach and lime juice. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft. (In crock pot, place all ingredients into pot and turn to low, cooking for minimum of 4hours or until lentils are tender, then follow step three as you would stove top prep.)

3. 5 minutes before serving, add spinach and lime juice. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.


Lindsey Lett said...

This was one of our favorite lentil recipes to date.. it is definitely a repaet offender on the monthly menu plan!

Anonymous said...

What kind of lentils did you use?

Lindsey Lett said...

you can use brown, yellow or red. :)
I used yellow, but that was what I found available to me.