Spicy Red Lentils with Spinach
I got this recipe from my latest issue of Nutrition Action Health Letter.
Spicy Red Lentils with Spinach
8 cloves garlic, minced
1 tsp. red chili flakes
4 Tbsp. extra virgin olive oil, divided
2 cups red lentils
1 cup orange juice
3 cups water
10 oz. baby spinach
1/2 tsp. salt
Freshly ground black pepper
In a large sauce pot over medium-low heat, saute the garlic and chili flakes in 2 Tbs. of the olive oil until fragrant, 1-2 minutes. Add the lentils and stir to coat with the oil. Increase the heat to medium-high and stir in the orange juice and water. Simmer until the lentils are tender, about 15 minutes (add more water if necessary).
Stir in the spinach and continue to simmer until it's tender, about 2 minutes. Season with up to 1/2 tsp. of salt and pepper to taste. Drizzle the remaining olive oil over the individual portions. Serves 6.
This was good, but not as tasty as I hoped. Next time I will saute some onions along with the garlic, and substitute chicken or vegetable broth in the place of the water. I also only used the 2 Tbsp. of oil for sauteeing, and didn't drizzle any extra over the individual portions.
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