Provencal RecipesSide DishTaste

Lucky New Years Dish Lentil Spinach Stew

Originally posted on Ginger and Nutmeg this recipe is a combination of lentils, spinach and spices. An easy side dish to ring in the New Year with a touch of luck. Why?  Here, is what Nutmeg had to say.


Nutmeg is not superstitious by nature.  That being said, she is not foolhardy either; there is no good reason to spend to much time with a black cat or walk under a ladder or generally tempt fate.

It is a tradition in Nutmeg’s family to eat lentils on January 1st every year.  In many nationalities, eating lentils on the first of the year is supposed to bring you prosperity through the coming months.  The rounded shape of the lentil is similar to a coin, and thus in theory the more you eat the more wealth you will gain.  Given the fact that Ginger and Nutmeg are living, eating and drinking in France without pay checks, a bit of prosperity would not hurt. Continue reading here for the full story behind the recipe.

To understand more about the 33 health benefits of spinach, follow this link.

Lentil Spinach Stew @PerfProvence

Lentils à la Saison

This lentil-based side dish is simple to make and takes very little time to prepare. You can play with the ingredients to suit your taste.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine French
Servings 4 people


  • 1 tbsp olive oil good quality
  • 1 Zucchini finely grated
  • small onion diced
  • 1 1/2 cups Brown lentils use canned
  • 1 cup Chicken stock
  • 1 cup White Wine
  • 1 pound Spinach
  • 2 tbsp Cumin ground
  • 2 cloves garlic crushed
  • to taste Salt and Pepper
  • 1/3 cup Goat cheese


  • Saute the zucchini, onion and garlic until soft
  • Add the cumin and lightly toast in the pan
  • Add lentils and cook for a few minutes
  • Add the chicken stock and white wine
  • Cover and simmer for approx 20 minutes
  • Add the spinach and cook until it is just wilted
  • Add goat cheese
  • Add salt and pepper, to taste


The original recipe called for carrot instead of zucchini, so feel free to experiment.
Another option is to add three tablespoons of marscapone cheese in place of the goat cheese.
If you prefer to use dried lentils , rinse well and double the volume of liquid in the recipe.
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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