Prep 10 mins
Cook 30 mins
Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken.
- 8 ounces dried brown lentils
- 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
- sort and rinse lentils.
- cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
- drain liquid, reserving 1 cup.
- 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.
- add remainder of reserved liquid, lemon juice, olive oil and dried mint.
- continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
- add salt and pepper to taste.
This was okay. It was a little slimy, so I'd cut back on the olive oil some. Better when reheated the next day.
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.
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!