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Herbed Lentils with Spinach and Tomatoes

      Serving Size: 4, 3/4 cups
      235 Calories, Total Fat 8 grams, Protein 11 grams, Carb 33 grams,
      Fiber 9 grams, Cholesterol 0 mg, Sodium 330 mg
      High in Potassium

      Ingredients:

      1 cup lentils, French preferred
      2 cups water
      2 Tablespoons Olive Oil
      2 Tablespoons diced Shallots or green onion
      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 pepper

      Directions:

      Place the lentils in a pot with the water ,and bring to a rolling
      boil. Cover the pan and simmer for 30 to 35 minutes, until the
      lentils are tender but not mushy and still retain shape. Drain any
      excess water from the lentils and set them aside.

      Heat the olive oil in a large skillet over a medium - high heat. Add
      the shallots/onions 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.