Name: Herbed Lentils with Spinach and Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings, serving size 3/4 cup
Cuisine: american
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

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

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Herbed Lentils with Spinach and Tomatoes

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