Lentils with Carrot and Spinach
Recipe information
Yield
serves 4
Ingredients
4 cups water
1/2 cup brown lentils, picked over and rinsed
1 carrot, finely chopped
1/4 onion, finely chopped
2 garlic cloves, minced
1 dried bay leaf
1/2 pound spinach, tough stems trimmed, washed well and dried, leaves torn into bite-size pieces
1 tablespoon olive oil
Coarse salt and freshly ground pepper
Preparation
Step 1
In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf; bring to a boil. Reduce heat; partially cover, and simmer until lentils are tender, 15 to 20 minutes. Drain, and discard bay leaf.
Step 2
Return lentils and vegetables to the saucepan. Add spinach, and season with salt and pepper. Cook over medium-low heat until spinach has wilted and lentils are heated through, about 2 minutes. Transfer to a serving bowl or plates with a slotted spoon.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
