Lentils With Spinach and Soy Sauce
- Ready In:
- 1 cup lentils
- 1⁄2 small onion (not cut up)
- 1 garlic clove, peeled
- 1 bay leaf
- 2 tablespoons olive oil
- 1 cup diced peeled carrot
- 1 garlic clove, finely minced
- 1 ounces bunch spinach, trimmed, washed and dried or (10 ounce) bag spinach
- 1 tablespoon soy sauce
- cooked rice (optional)
- In a pot, combine 4 cups of water, the lentils, onion, garlic and bay leaf, and bring to a boil. You can add some celery tops for added flavor, if desired.
- When water boils, reduce the heat and simmer, uncovered, until the lentils are tender, 20-30 minutes. Drain and let cool.
- Remove the onion, garlic, bay leaf (and celery tops, if used). Season with salt and ground black pepper to taste.
- In a saucepan or deep skillet heat the olive oil over medium-low heat. Add the diced carrots and cook, stirring, until tender, about 10 minutes. Add the garlic, stir to blend, and cook for 1 minute. Add the cooked lentils, spinach and soy sauce. Stir well, cover, and cook over low heat until the spinach is wilted, about 3-5 minutes. Serve over hot rice, if desired.
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Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.