Sunday, June 7, 2009

Herbed Lentils with Spinach and Tomatoes

McHubby and I have been trying to get back to eating healthier again. I found this recipe and thought it would make a great side dish. The herbs in this dish create a fragrant bouquet and add wonderful flavor to the lentils.

Herbed Lentils with Spinach and Tomatoes, Ellie Krieger

1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about ½ pint)
¼ cup chopped fresh basil leaves
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

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