Thursday, June 20, 2013

Lentils with Italian Tomatoes and Spinach

This is a great week-night meal.  What I mean by that is that it takes nothing to put together and if you have the lentils already cooked it takes less than 20 minutes to go from dark kitchen to dinner on the table.  It may not be a meal that knocks your socks off, but it's tasty and deceptively filling.  My dear husband, who usually eats quite a bit, couldn't finish what was on his plate and I went to bed feeling still-stuffed to the brim!

We served these in pitas but they would have done well in whole wheat tortillas, too. If I'd had Gorgonzola or Feta in the fridge (items the inside of my fridge hasn't seen in 2 years) I would have sprinkled some on!  Great for a summer picnic, and keeps really well.  I served these with some roasted sweet potatoes and a salad.

Slightly adapted from this recipe.

Lentils with Italian Tomatoes and Spinach
serves 4-6

  • 1 1/2 cups dry lentils + 3 cups water/broth mixture
  • 1 med onion, chopped
  • 1 TBLS minced garlic
  • 2 tsp cumin, divided
  • 1 tsp oregano
  • 1 can Italian diced tomatoes, with juice
  • 6 oz, or 4 cups packed chopped spinach
  • Pepper to taste
  • Whole wheat pitas or tortillas (GF options if going that route)
-- Cook lentils.  Or, if you already have 3ish cups of lentils hangin' out in your fridge, pull those out.
-- Saute onion in a little oil in a large skillet 8 minutes.  Add garlic and 1 tsp cumin and oregano.  Saute 1 minute.
-- Add cooked lentils, tomatoes, spinach, and 1 tsp cumin.
-- Cook, uncovered, until spinach is completely wilted. About 5 minutes.
-- Season with pepper to liking and spoon into pitas or tortillas

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