Herbed Lentils with Spinach and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 cup french lentils |
2 cups water |
2 tablespoons olive oil |
2 tablespoons diced shallots |
3 cups baby spinach leaves (about 3 ounces) |
1 cup halved grape tomatoes (about 1/2 pint) |
1/4 cup chopped fresh basil leaves |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh mint leaves |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. 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.
3. Per Serving:
4. Calories 235; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 11 g; Carb 33 g; Fiber 9 g; Cholesterol 0 mg; Sodium 330 mg
5. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
6. Good source of: Potassium
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