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Herbed Lentils with Spinach and Tomatoes
2007 Ellie Krieger, All Rights Reserved
- Total Time:
- 50 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- Easy
- Yield:
- 4 servings, serving size 3/4 cup
Ingredients
- 1 cup French lentils
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons diced shallots
- 3 cups baby spinach leaves (about 3 ounces)
- 1 cup halved grape tomatoes (about 1/2 pint)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
Calories 235; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 11 g; Carb 33 g; Fiber 9 g; Cholesterol 0 mg; Sodium 330 mg
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
Good source of: Potassium