Sauteed Lentils and Spinach over Polenta

READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement