Herbed Lentils with Spinach and Tomatoes

2017-07-03
  • Yield : 4 servings, serving size 3/4 cup
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    235
  • Fat

    8 grams
  • Saturated Fat

    1 grams
  • Sodium

    330 milligrams
  • Carbohydrate

    33 grams
  • Fiber

    9 grams
  • Protein

    11 grams

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

Method

Step 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.

Step 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.

Step 3

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,

Step 4

Good source of: Potassium

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