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Category: Vegetarian Entrees
Prep Time: Cook Time: Total Time:
2 T extra-virgin olive oil
1 small onion, finely diced
1/2 t kosher salt
1 c lentils (dark green Le Puy)
1 bay leaf
2 3/4 c chicken or vegetable broth
2 cloves garlic, minced
1 box frozen spinach, thawed
2 t chopped fresh thyme
2 t Dijon mustard
1 t red wine vinegar
Freshly gorund black pepper
2 T toasted pine nuts
Heat the oil in a large saucepan over medium heat. Add the onion and salt; cook until softened, stirring occasionally. Add the lentils and bay leaf to the pan, stirring until lentils are coated with oil.
Pour in the broth and bring to a boil; lower heat to a simmer and cook, covered, until liquid is nearly absorbed, about 30 minutes. Sitr in the garlic and spinach, breaking the spinach up with a spoon; cover and continue cooking 5-10 more minutes.
Remove from the heat; add thyme, mustard, vinegar and pepper to taste. Taste and add more salt if needed; sprinkle with pine nuts. Find the bay leaf and remove it before serving.
Serve with brown basmati or jasmine rice.
4 servings.
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Provencal Lentils with Spinach
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Category: Vegetarian Entrees
Prep Time: Cook Time: Total Time:
2 T extra-virgin olive oil
1 small onion, finely diced
1/2 t kosher salt
1 c lentils (dark green Le Puy)
1 bay leaf
2 3/4 c chicken or vegetable broth
2 cloves garlic, minced
1 box frozen spinach, thawed
2 t chopped fresh thyme
2 t Dijon mustard
1 t red wine vinegar
Freshly gorund black pepper
2 T toasted pine nuts
Heat the oil in a large saucepan over medium heat. Add the onion and salt; cook until softened, stirring occasionally. Add the lentils and bay leaf to the pan, stirring until lentils are coated with oil.
Pour in the broth and bring to a boil; lower heat to a simmer and cook, covered, until liquid is nearly absorbed, about 30 minutes. Sitr in the garlic and spinach, breaking the spinach up with a spoon; cover and continue cooking 5-10 more minutes.
Remove from the heat; add thyme, mustard, vinegar and pepper to taste. Taste and add more salt if needed; sprinkle with pine nuts. Find the bay leaf and remove it before serving.
Serve with brown basmati or jasmine rice.
4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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