Bean, Lentil and Spinach Skillet

By ozzie

Ingredients

• 1/2 cup lentils, sorted and rinsed
• 3 tbsp extra virgin olive oil, divided
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 1/2 pound spinach
• 1 (15oz) can chick peas, drained and rinsed
• 2 tbsp lemon juice
• salt/pepper

Details

Servings 6

Preparation

Step 1

1. Place lentils in a saucepan and cover with water. Bring to a boil over hight heat.
2. Reduce heat to medium and cook, uncovered for 20 to 30 minutes or until tender.
3. Heat 1 tablespoon olive oil in a large wide skillet. Add onion and stir often until golden and caramelized. Set aside.
4. Add remaining 2 tablespoons olive oil to another large skillet. Add the spinach and cover.
5. Cook for 3 to 5 minutes or until spinach becomes tender. Stir in garlic, and cook until it releases its aroma. Add chickpeas and stir.
6. When lentils are ready, drain, and stir into mix along with the lemon juice. Taste, and season with salt and pepper. Top with sauteed onions and serve hot.

I used frozen spinach, and cooked it in the microwave. Also I add cumin to taste.