Mediterranean Lentils

Susiecat too's Note:

Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 8 ounces dried brown lentils
• water
• 10 ounces baby spinach leaves (one whole bag)
• 1⁄3;-½ 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.

Reviews

[birdnerd]

This was okay. It was a little slimy, so I'd cut back on the olive oil some. Better when reheated the next day.

[mercurialdawn]

Better if you have a more adventurous palate... I enjoyed it quite a bit paired with Garlic naan, but my boyfriend found the mint too overwhelming, even though I only used 1 tbsp of dried. Looking at the serving I thought I'd need some sort of entree to be satiated, but with the bread added it was quite filling.

[Chef #213141]

Recipe was good, but I'd cut the mint down or use the same amount of fresh. The dish had an air of chamomile to me, and I wasn't a huge fan. The lentils and spinach together were great though!