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!
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
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.
6 total fat (1 g sat, 5 g mono)
0 mg cholesterol
21 g carbohydrate
10 g protein
10 g fiber
1309 mg sodium