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Warm Lentils and Spinach - 50 Servings

Warm Lentils and Spinach - 50 Servings
Warm Lentils and Spinach - 50 Servings
This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 97


16 lb. fresh spinach

¾ c. olive oil

1 qt. onions, diced small

⅔ c. garlic, minced

1 ½ gal. low-sodium chicken broth

3 lb. 8 oz. dry brown lentils

¼ c. kosher salt

¼ c. ground cumin


Wash and trim spinach stems and chop. Heat oil in 20-quart brazier or stock pot over medium heat. Add onions and cook, stirring frequently, until tender, 3 to 5 minutes. Add garlic and cook, stirring for 1 minute. Add the spinach, broth, lentils, salt and cumin; bring to slow boil. Cover and simmer, stirring frequently until the lentils are tender, 30 to 45 minutes. Pour into 4-inch full hotel pan and hold for service.

Makes 50 servings. 

Per serving (½ cup): 195 calories, 5 grams (g) of fat, 27 g carbohydrate, 14 g protein, 13 g fiber and 544 mg sodium.

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