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Add a photoServings: 4
Ingredients
- 1/2 lb brown lentils -- (1 1/3 c.) washed and picked over
- 1 sm onion -- minced
- 3 x cloves garlic -- chopped
- 1 x bay leaf salt and freshly grnd pepper
- 1 lb fresh spinach
- 1/2 tsp grnd coriander
- 1 tsp grnd cumin -- (more to taste)
Directions
- Combine the lentils, onion, 2 of the garlic cloves, water, and bay leaf in a saucepan and bring to a boil. Reduce heat, cover, and simmer 30 till the lentils are tender. Add in salt and freshly grnd pepper to taste.
- Meanwhile, stem and wash the spinach. Chop and wilt in its own liquid in a large frying pan. Drain the lentils, retaining some of the liquid, throw away the bay leaf, and add in the lentils to the spinach. Stir together, moisten with some of the cooking liquid from the lentils, and add in the coriander, cumin, remaining garlic, and more salt and pepper to taste. Stir together over medium heat for about 5 min and serve. The dish will keep for a two in the refrigerator.
- NOTES : Lentils and other beans go nicely with spinach. You can also make this dish Swiss chard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 1040mg | 30% |
| Total Carbs 39.5g | 11% |
| Dietary Fiber 19.5g | 65% |
| Sugars 2.19g | 1% |
| Protein 17.38g | 28% |
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