Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
Ingredients
- 1 cup brown lentils
- 2 cups water
- 2 tablespoons olive oil
- 3 cups baby spinach leaves about 3 ounces
- 1 cup halved grape tomatoes about 1/2 pint
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh flat-leaf parlsey chopped
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ingredients
|
Rate this recipe!
|
Instructions
- 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 medium-high heat.
- 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.
Recipe Notes
Recipe adapted from https://www.foodnetwork.com/recipes/herbed-lentils-with-spinach-and-tomatoes-recipe-1953138. Retrieved December 2014.