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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 6 servings |
||
| Calories 254 | ||
| Calories from Fat 113 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.6g | 19% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 41mg | 1% | |
| Potassium 644mg | 18% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 12.8g | 51% | |
| Sugars 1.1g | ||
| Protein 11.3g | 22% | |
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SERVES 6 -8
Ingredients
- 8 ounces dried brown lentils
- water
- 10 ounces baby spinach leaves (one whole bag)
- 1/3-1/2 cup olive oil
- 2-4 tablespoons fresh lemon juice
- 2-4 tablespoons dried mint
- salt and pepper
Directions
1
sort and rinse lentils.2
cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.3
drain liquid, reserving 1 cup.4
add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes.5
add remainder of reserved liquid, lemon juice, olive oil and dried mint.6
continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.7
add salt and pepper to taste.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Diabetic
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef #213141
On Sep 19, 2008
Recipe was good, but I'd cut the mint down or use the same amount of fresh. The dish had an air of chamomile to me, and I wasn't a huge fan. The lentils and spinach together were great though!
From: ~Rita~
On Apr 26, 2008
I added minced garlic to the cooking lentils. I didn`t have much water left after the lentils were tender, at this point I added 5 ounces of baby spinach, 1/4 cup olive oil, 2 tablespoons of lemon juice, 1/2 cup fresh mint. Lots of pepper and a touch of salt. I can see a grilled salmon resting on this. Thanks!
From: PaulaG
On Apr 2, 2008
This is a good basic recipe for lentils. The mint really adds to the flavor. I served it with feta cheese, olives and Carrot and Raisin Salad---Moroccan Style. The feta really set this recipe apart.
From: Engrossed
On Oct 15, 2007
These were GREAT! I used a 6oz bag of baby spinach and 3T of fresh minced mint. I added the lemon juice at the end. This had a tea infused flavor which was very refreshing. My husband enjoyed it cold the next day too. Made for NAME Tag. *I forgot to say that I only use about 2T of oil and then drizzled some on top.
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