Monday, September 14, 2009

Lentils and Spinach

This started as a recipe on allrecipes and after reading the reviews I decided to do a few things differently. Served this over diced potatoes(Justin's went over rice). If you don't already like Mediterranean food I wouldn't recommend this:)

2 tablespoons olive oil
2 onions, sliced into 1/2 rings
5 cloves garlic, minced
1 cup lentils
4 cups water
2 (10 ounce) packages fresh spinach
2 cans diced tomatoes
2 teaspoons salt
2 teaspoons ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed
sour cream
lemon juice

Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
Add spinach, tomatoes, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Right before serving put on a dollop of sour cream and some lemon juice.

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