Braised Lentils With Onions and Spinach |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Health Magazine. Ingredients:
1 tablespoon oil |
1 cup carrot, finely chopped |
1/2 cup shallot, finely chopped |
1/4 cup dry white wine (or apple juice) |
2 cups dried lentils |
4 cups onions, thinly sliced |
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 fresh thyme sprigs |
2 tablespoons red wine vinegar |
1 (10 ounce) bag prewashed fresh spinach |
4 ounces crumbled feta cheese |
Directions:
1. Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
2. Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
3. Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
4. For vegetarian use vegetable broth.
|
|