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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken. Ingredients:
8 ounces dried brown lentils |
water |
10 ounces baby spinach leaves (one whole bag) |
1/3-1/2 cup olive oil |
2 -4 tablespoons fresh lemon juice |
2 -4 tablespoons dried mint |
salt and pepper |
Directions:
1. sort and rinse lentils.
2. cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
3. drain liquid, reserving 1 cup.
4. add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes.
5. add remainder of reserved liquid, lemon juice, olive oil and dried mint.
6. continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
7. add salt and pepper to taste.
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