Lentils with herbs, spinach and tomatoes

By Jaymers

Ingredients

• 1 C French lentils
• 2 C water
• 2 tbsp olive oil
• 2 tbsp diced shallots
• 3 C baby spinach leaves (about 3 ounces)
• 1 C halved grape tomatoes (about 1/2 pint)
• 1/4 C chopped fresh basil leaves
• 1/4 C chopped fresh flat-leaf parsley
• 1/4 C chopped fresh mint leaves
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. Place the lentils in a pot with the water and bring to a boil.

2. 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.

3. Heat the olive oil in a large skillet over a medium-high heat.

4. Add the shallots and cook until they are softened, about 3 minutes.

5. Add the spinach and cook until just wilted, about 2 minutes.

6. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine.

7. Cook until warmed through, about 1 minute.

8. Stir in the lemon juice, salt and pepper and serve.