Mediterranean Lentils

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

• Ready In: 40 mins
• Serves: 6-8

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.