Tuesday, 23 June 2009

Lentils with Spinach & Tomatoes

If you think this looks a lot like the filling from the lasagne I made last week, you would be right. This is what I did with the extra lentils that I cooked for that dish. Still perfectly happy to eat them with tomatoes and spinach; it's such a terrific combination.

Serve this with rice, or with bread as a stew.

2 to 3 servings
30 minutes prep time, not including cooking the lentils

Lentils with Spinach and Tomatoes
The Basic Mixture:
1 large onion
1 tablespoon sunflower seed oil
2 cups crushed tomatoes
2 to 3 cups cooked brown or green lentils
4 cups ( 1 bunch) spinach

Use one of the following groupings:

1 teaspoon cumin seed, crushed
1 teaspoon coriander seed, crushed
1 teaspoon sweet Hungarian paprika


1/2 cup crumbled feta cheese
the juice of 1/2 lemon

Peel and chop the onion. Cook it slowly in the oil in a large skillet, until soft and lightly browned; about 10 minutes. If using the spices, add them when the onion is about two-thirds done.

Be sure the spinach is well washed and drained.

Add the crushed tomatoes and the lentils to the pan of onions, and heat through. Add the spinach, and cook, stirring to keep the spinach cooking evenly, until it has all wilted into the lentils.

If using the feta and lemon, squeeze the lemon juice into the lentil mixture. Top with the crumbled feta cheese.

1 comment:

Joanne said...

I love leftover-esque dishes like this that are fast and easy but still delicious.