Lentils with Spinach

By akselden

Ingredients

• 1/2 pound spinach
• 1 quart water
• 1/2 cup lentils (picked over and rinsed)
• 1 finely chopped carrot
• 1/4 finely chopped onion
• 2 minced garlic cloves
• 1 dried bay leaf
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

1. Trim 1/2 pound spinach, and wash. Tear leaves into bite size pieces, and set aside.

2. In a large saucepan combine 1 quart water, 1/2 cup lentils (picked over and rinsed). 1 finely chopped carrot, 1/4 finely chopped onion, 2 minced garlic cloves, and 1 dried bay leaf; bring to a boil. Reduce heat, partially cover and simmer until lentils are tender, 15-20 minutes. Drain and discard bay leaf.

3. Return lentils and vegetables to the saucepan. Add the reserved spinach, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook over medium-low heat until the spinach wilts and the lentils are heated through about 2 minutes.

Transfer to serving bowls with a slotted spoon.