Entrees - Phase 1 - Warm Lentil Salad with Onion, Peppers, and Spinach (vegetarian)




tomandkara
07-08-2007, 06:20 AM
This meal is single-handedly responsible for my newfound love of lentils! I usually bump up the amounts a bit so as to use the full two cups of vegetable broth in a can. Don't forget the balsalmic vinegar at the end - it adds the perfect touch!

Serves 4

Ingredients:
2/3 cup brown lentils
2 teaspoons fresh parsley, chopped fine
2/3 red bell pepper
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion
1 bay leaf
1 1/3 tablespoons olive oil
2/3 teaspoon balsamic vinegar

Instructions:
Thinly slice onion. Heat 1 tablespoon olive oil in small pot. When oil shimmers, add onion and cook, stirring frequently
until it starts to brown. Add lentils and bay leaf, then stir to coat with oil. Add vegetable stock and stir.
Bring to a boil, then cover and let simmer for 40 minutes or until all the liquid is absorbed and the lentils are
tender but still holding their shape. Meanwhile, dice the red pepper into 1/4-inch pieces. Once the lentils are ready,
remove from the heat and take out the bay leaf. Stir in the spinach and diced red pepper. Add salt and pepper to taste
and serve garnished with fresh parsley, remaining olive oil, and balsamic vinegar.

Nutritional Information:
165 calories
6 total fat (1 g sat, 5 g mono)
0 mg cholesterol
21 g carbohydrate
10 g protein
10 g fiber
1309 mg sodium


tomandkara
07-12-2007, 03:16 AM
So I don't have to do the math every time...

For 2 cups of vegetable broth, use 4/5 cup lentils. I just chop a whole onion and pepper, and use a full cup of spinach.

Kara

Coffee Luver
07-15-2007, 11:21 PM
I loved the lentil recipe!!!


tomandkara
07-16-2007, 01:53 AM
Glad you loved it! It's one of my absolute favorites!

Kara