Name: Super Green Spinach Lentils (High-Protein, Vegan, Batch Cook)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 4 garlic cloves, minced; 1 tsp smoked paprika; 1 tsp cumin; ½ tsp oregano; 2 tins/packs puy or beluga lentils, drained if in water; 200ml water; Small handful parsley, chopped; Small handful coriander, chopped; 2 tbsp lime juice (or to taste); Salt and pepper, to taste; 250–300g spinach leaves; 300g pack silken tofu; ⅓ cup nutritional yeast; 1½ tbsp miso; 2 tbsp tahini; 1 tsp lemon juice; Pinch of cumin; 1 small garlic clove; 1 tbsp nutritional yeast; 2–4 tbsp water (to thin to a pourable consistency); Pinch of salt

super green spinach high protein creamy vegan plant based puy lentils high protein vegan gluten free tahini sauce image

These super green, creamy lentils are a quick, nourishing one-pot meal that’s packed with flavour and designed to be both satisfying and practical. Made with puy or beluga lentils simmered in warming spices, they’re blended with a silky spinach and tofu sauce that gives them a rich, vibrant green colour and a creamy texture.

Finished with fresh herbs, citrus, and a drizzle of tahini cream, they strike the perfect balance between comforting and fresh. Each serving provides around 29g of plant protein and 15g of fibre, making them a highly nourishing base for a complete meal.

They come together in around 20-30 minutes and work beautifully for both weeknight dinners and batch cooking.

Why You’ll Love These Green High Protein Lentils

This recipe ticks a lot of boxes:

High-protein & high-fibre — around 29g protein + 15g fibre per serve
Quick and easy — ready in as little as 20 minutes
Meal prep friendly — holds up well and tastes even better the next day
Freezer friendly — perfect for batch cooking and storing portions
Naturally creamy — thanks to a blended spinach and silken tofu sauce
Fresh, vibrant & satisfying — a balance of herbs, citrus, and warming spices

It’s the kind of recipe that feels both nourishing and effortless, and one you’ll likely come back to often.

What Makes These Spinach Lentils SO Good?

The flavour base comes from onion, garlic, smoked paprika, cumin, and oregano, creating a gently spiced, savoury foundation for the lentils.

Puy or beluga lentils give the dish its hearty, protein-rich base, while a high-speed blended sauce of spinach, silken tofu, miso, and nutritional yeast adds creaminess, depth, and a vibrant green colour.

A finishing mix of fresh parsley, coriander, and lime brightens everything, and the simple tahini cream adds richness and balance to the dish.

Serving Suggestions For The Batch Cook Lentils

These creamy green lentils are incredibly versatile and work well with a wide range of sides.

Try serving them with:

Sundried tomato rice and charred broccoli (highly recommended)
Jacket potatoes
Warm crusty bread or sourdough
Roasted vegetables
Grain bowls with quinoa or brown rice
Fresh salads for a lighter option

They also work well as a base for meal prep bowls throughout the week.

Meal Prep, Storage & Freezing

These lentils are ideal for meal prep and batch cooking.

Store leftovers in an airtight container in the fridge for up to 4 days. The flavours continue to develop over time, making them even better the next day.

Reheat gently on the hob or in the microwave, adding a splash of water if needed to loosen the sauce.

This recipe also freezes well. Allow the lentils to cool completely before transferring to freezer-safe containers and freezing for up to 3 months. Defrost overnight in the fridge before reheating.

You can easily double the recipe if you want extra portions ready for busy weeks ahead.

Check out the full recipe reel below by clicking the play button!