Sauteed Lentils and Spinach over Polenta
photo by Satyne
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
1
ingredients
- 113.39 g refrigerated prepared polenta, sliced thin
- 29.58 ml dried lentils
- 1 garlic clove
- 29.57 ml onion, sliced
- 2 shiitake mushroom caps, sliced
- 473.18 ml spinach
- 118.29 ml chopped tomato
- 14.79 ml tomato sauce
- 14.79 ml water
- 4.92 ml red wine vinegar
- 2.46 ml basil
- 2.46 ml oregano
- 4.92 ml capers
- 14.79 ml pine nuts
- 14.79 ml feta (tomato herb is best)
directions
- In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
- In another pan saute polenta slices until slightly chewy. Set aside.
- Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
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Reviews
-
Yumm, this is very tasty. It got a "this is yummy" and "I like the pine nuts" from the hubs, so that's 5 stars in my book. I used all the ingredients (except the feta) and cooked them in the order you stated, but I took some liberties with the proportions as the recipe only serves one. Made for the April 09 veg swap.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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