Herbed Lentils with Spinach and Tomatoes

102
Herbed Lentils with Spinach and Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup French lentils

  • 2

    cups water

  • 2

    tablespoons olive oil

  • 2

    tablespoons diced shallots

  • 3

    cups baby spinach leaves (about 3 ounces)

  • 1

    cup halved grape tomatoes (about ½ pint)

  • ¼

    cup chopped fresh basil leaves

  • ¼

    cup chopped fresh flat-leaf parsley

  • ¼

    cup chopped fresh mint leaves

  • 2

    tablespoons fresh lemon juice

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

Directions

Place the lentils in a pot with the water and bring to a boil. 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. Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.


Nutrition

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