1. Soak lentils overnight with enough water to double their quantity. Remove water after 12+ hours. Pour into heavy pot and again double the quantity with water. Bring to a boil without salt.
2. When lentils are soft (approx. 20 minutes) pour out ½ - ¾ of remaining liquid.
3. Add olive oil, juice only from the lemons, parsley, basil, baby spinach plus salt & pepper.
4. Remove from heat, mix & cover with lid until spinach wilts (approx. 10 minutes)
5. Serve with sauce of choice from below:
- yogurt, lemon zest, salt & pepper
- tzatziki with lemon zest
- Tehina, lemon zest and fresh ground pepper
**Note: this dish can stand as its own meal or as a side dish for grilled meats or heavy fish (salmon, swordfish, shark, monkfish, calamari).
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