Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 3 Tablespoons extra virgin olive oil
- 1-1/2 cups dried lentils
- 2-1/4 cups chicken OR vegetable broth
- 1/2 cup water
- 2 cloves garlic, thinly sliced
- 10 oz. fresh spinach, rinsed, stemmed and coarsely chopped (about 6 cups; 1 package)
- salt and freshly ground pepper, to taste
Makes: 6 servings
Nutrition per serving:
Calories: 250
Total Fat: 8g
Cholesterol: 0
Protein: 15g
Carbohyddrates: 30 g
Sodium: 145 mg
Vitamin A: 46% DV
Calcium: 8% DV
Dietary Fiber: 12 g
Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the lentils and toss to coat with the oil.
Add 2 cups of the broth and the water and bring to boil. Reduce the heat, cover, and simmer for 25 to 30 minutes OR until the lentils are tender. Stir lentils occasionally.
Heat 1 tablespoon over a medium heat. Add the garlic and cook for 1 to 2 minutes, stirring until tender. Add the spinach, stirring and tossing occasionally, for about until it begins to wilt. Add the remaining 1/4 cup of broth and cook until the spinach is tender and wilted.
Add the spinach and any cooking liquid to the lentils and toss together well. Season with salt and pepper and serve immediately.
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