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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%
detailed view... how is this calculated?

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Recipe #244258 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Susiecat too
Aug 3, 2007

Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken.

SERVES 6 -8 (change servings and units)

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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Featured Reviews for This Recipe

From: mercurialdawn

On Jan 12, 2009

Better if you have a more adventurous palate... I enjoyed it quite a bit paired with Garlic naan, but my boyfriend found the mint too overwhelming, even though I only used 1 tbsp of dried. Looking at the serving I thought I'd need some sort of entree to be satiated, but with the bread added it was quite filling.

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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!

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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!

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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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