Lentils with Greens and Sun-Dried Tomatoes
Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. To make this dish a little fancier, try using beluga lentils, as I’ve recommended in earlier recipes. These diminutive, gleaming black lentils contrast attractively with the spinach and dried tomatoes.
Recipe information
Yield
4 servings as a side dish
Ingredients
Preparation
Step 1
Rinse the spinach. Place in a medium skillet with just enough water to keep the bottom moist. Cover and steam until just wilted, 1 to 2 minutes. Remove from the heat, drain in a colander, and press out excess liquid.
Step 2
Combine the the remaining ingredients in a medium saucepan and stir together over medium heat. When hot, stir in the spinach. Check the seasoning and serve.
Menu Suggestions
Step 3
I’ve recommended this as a speedy companion dish several times in this chapter. See the menus with Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Curried Cashew Couscous (page 93), and Lemony Couscous with Broccoli (page 94). With any of these choices, complete the meal with a salad of your choice from the Recipe Not Required suggestions on page 192.
nutrition information
Step 4
Calories: 193
Step 5
Total Fat: 10g
Step 6
Protein: 8.5g
Step 7
Carbohydrates: 20g
Step 8
Fiber: 9.5g
Step 9
Sodium: 205mg