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Sauteed Spinach, Lentils & Garlic

A nourishing, simple staple in our kitchen. Provides a nice boost of iron, and of course, goes great with lemon.





Ingredients (makes 2)

1 cup of black lentils or small french lentils

1 clove of garlic- diced

1 cup of fresh spinach (regular or baby)

Lemon

Olive Oil

Salt

Black Pepper

optional: add yogurt.



Recipe

  • Boil the lentils and garlic separately in salted water. 15-25 minutes. Aim for fork tender , make sure the lentils don't overcook and fall apart into a mush. Strain when finished.

  • Saute spinach in olive oil, salt, black pepper.. Cook down until wilted, but not mushy. If the spinach isn't cooking down, add a touch of water to the pan and cover to steam.

  • Add spinach to the lentils in a serving bowl, add black pepper and lemon as preferred. Try not to over-stir or add too much oil as it can get a little slimy.


Accompaniments

This can be enjoyed straight up or with chicken breast, pork tenderloin, fish. It pairs well with mustard based foods as well.




Thoughts on Lentils:

Lentils can be featured prominently, or add body to carry the flavor of a dish through. There are tons of varieties, my advice is to find a brand and style for which you can gain consistency in the cooking process. Be careful of overcooking lentils to avoid creating a mush/soup.






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