Sunday, May 15, 2011
Mediterranean-Style Lentils and Spinach
Lentils and spinach are two of my favorite foods, and they are loaded with nutrients. Here they are sauteed together in good olive oil with vegetable broth and a hint of cumin.
This can be served as either an entree or a side dish. I usually like to serve it as an entree, along with some steamed brown rice. The whole meal can be made in under an hour (with most of that time just waiting for the lentils and the rice to cook).
2 tablespoons extra virgin olive oil, divided
2 medium yellow onions, halved lengthwise and sliced into thin half-rings
1 clove garlic, minced
1/2 cup brown lentils, picked over and rinsed
2 cups vegetable broth
10-12 ounces fresh baby spinach, rinsed and drained
1/2 teaspoon ground cumin
Salt & freshly ground black pepper to taste
In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, and saute for about 5 minutes, until it softens and begins to turn golden.
Reduce heat to medium-low, add the garlic, and saute for another minute or two. Do not let garlic get brown.
Add the lentils to the saucepan, along with the vegetable broth. Bring the mixture to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the lentils are soft. Remove from heat and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach, cumin, salt, and pepper, and saute until the spinach starts to wilt, about 3-5 minutes.
Add the lentil mixture to the spinach in the skillet. Saute for 3-5 minutes to combine the flavors.
-- 3-4 servings