Herbed Lentils with Spinach and Tomatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings, serving size 3/4 cup
  • Nutrition Info
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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. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
  4. Good source of: Potassium
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