GREEN*****Lentils With Spinach And Preserved Lemon

By Unblond1

Great for both. Easy and relatively quick too. Needed no accompaniment but garlic toast would go well.

Ingredients

• Serves 2
• 2 ounces turkey kielbasa
• 2 3/4 ounces green lentils - Inari Organic
• 1 shallot, minced
• 1 tbsp. EVOO
• 1 clove garlic, minced
• 2 cups chicken broth
• 1/2 tsp. Tuscan herb blend or fresh herbs of choice
• 1 tbsp. chopped fresh coriander or parsley (OPTIONAL)
• 3 ounces baby spinach
• 5 ounces Yukon Gold or red-skinned potatoes, peeled and grated
• Kosher salt and freshly ground black pepper, to taste
• 1 section chopped rind of preserved lemons

Details

Servings 2

Preparation

Step 1

Wash and pick over lentils.

In a non-stick pot, brown the kielbasa in 1 tsp. of olive oil over medium-high heat until golden brown. Set aside.

Add the remaining 2 tsp. of olive oil to the pan, reduce the heat to medium and sauté the shallot and garlic for a couple of minutes. Add the lentils, Tuscan herbs, a pinch of sea salt and pepper d'espellette and 1 cup of the broth.

Bring to the boil and cook, covered, for 20 to 30 minutes, checking on broth level from time to time and adding more of the remaining 1 cup to keep lentils just covered.

Add the potatoes and the finely minced preserved lemon and the remaining broth to just cover the lentils. Bring back to the boil, lower the heat, cover and cook at a simmer until thick and soupy, about 20 - 30 minutes longer. Stir in the spinach and the reserved kielbasa and serve.

NUTRITION:

Calories - 395
Fat - 10.4
Sat Fat - 1.8
Carbs - 55.2
Fibre - 16
Protein - 24