Recipe courtesy of Ellie Krieger
Recipe courtesy of Ellie Krieger
Episode:
Cook Better, Look Better
Herbed Lentils with Spinach and Tomatoes
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings, serving size 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 235
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 330 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 9 grams
- Protein
- 11 grams
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings, serving size 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 235
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 330 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 9 grams
- Protein
- 11 grams
Ingredients
Directions
- 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.
- 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.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
- Good source of: Potassium
