LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- 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).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, 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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
LEMONY LENTILS WITH KALE
Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.
Provided by Dezzie
Categories Side Dish Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
- Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g
GREEK LENTIL AND SPINACH SOUP WITH LEMON
Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.
Provided by zeldaz51
Categories Spinach
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
- Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
- Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
- Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.
Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2
SPINACH, LEMON AND LENTIL SOUP
This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.
Provided by Ennoia
Categories Lemon
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your ingredients.
- Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
- When the oil is hot add the leeks and garlic to be sauteed.
- Saute them until the leeks are clear.
- Turn down the heat to low-- very low.
- Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
- Add the lentils at this point; continue simmering for 10 minutes.
- Just before you are about to serve dinner, add in the spinach and lemon juice.
- The longer the spinach is in the soup, the more it will be wilted.
- It is best added to the soup minutes before you are about to serve it.
- Garnish the soup with a lemon wedge and a dollop of sour cream.
- **This soup could also easily be prepared in a crock pot!
- **This recipe also doubles well!
Nutrition Facts : Calories 156.7, Fat 2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 121.3, Carbohydrate 26.3, Fiber 8.6, Sugar 2.6, Protein 9.2
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