Braised Lentils With Onions and Spinach
From Health Magazine.
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INGREDIENTS
Nutrition- 1tablespoon oil
- 1
- 1⁄2
- 1⁄4
- 2cups dried lentils
- 4
- 3 1⁄2
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 2tablespoons red wine vinegar
- 1(10 ounce) bag prewashed fresh spinach
- 4ounces crumbled feta cheese
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DIRECTIONS
- Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
- Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
- Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
- For vegetarian use vegetable broth.
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