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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Goes great with warm grilled pita bread and a crisp Greek salad. Ingredients:
1 tablespoon olive oil |
6 cloves garlic, minced |
1/2 cup chopped celery |
1 cup finely chopped carrot |
1 1/2 cups chopped onions |
8 cups water |
24 ounces beef stock or 24 ounces broth |
2 cups dry lentils, rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried) |
1 1/2 teaspoons chopped mint (optional) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (10 ounce) package frozen chopped spinach, thawed |
Directions:
1. In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
2. Add the water, stock, and the rinsed lentils.
3. Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
4. Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
5. Stir in the spinach and simmer uncovered for 15-20 minutes more.
6. Re-check seasoning before serving.
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