Spinach & Lentils
Over a year ago
3,980 views
Ingredients
- 1 cup Dry lentils (any style- brown. green. or French)
- 1.5 Juice from lemons + zest (separate the two)
- 4 tbsp. Olive oil (may be flavored)
- 10 oz Baby spinach
- 1.5 tsp. Parsley
- 2 tbsp. Basil
- to taste Salt & pepper
- 1 cup Yogurt orTzatziki (substitute tehina)
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Method
-
1
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).
Comments (0)