Monday, September 2, 2013

How To Make A Bean, Lentil, And Spinach Skillet

This delicious and nutritious dish which is a unique side dish or vegetarian main dish.

1/2 cup lentils, sorted and rinsed
3 tablespoons extra virgin olive oil, divided
1 large yellow onion, sliced
3 garlic cloves, minced
1/2 pound fresh spinach
Freshly ground black pepper
1 (15 ounce) can reduced sodium chickpeas, drained and rinsed
2 tablespoons lemon juice

1. Place lentils in a saucepan and cover with water. Bring to a boil over high heat.

2. Reduce heat to medium and cook, uncovered, for 20 to 30 minutes or until tender.

3. Heat 1 tablespoon olive oil in a large wide skillet. Add onion and stir often until golden and caramelized. Set aside.
4. Add remaining 2 tablespoons olive oil to another large skillet. Add the spinach and cover. Cook for 3 to 5 minutes, or until spinach becomes tender. Stir in garlic, and cook until it releases its aroma.
5. Add chickpeas and stir.
6. When lentils are ready, drain, and stir into mix along with the lemon juice.

7. Taste, and season with salt and pepper. Top with fried onions and serve hot.

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