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Zack

Black Lentils with Spinach, Olive Oil & Balsamic Vinegar

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Mediterranean
Calories: 273
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 cup black lentils Beluga lentils
  • 3 cups water or vegetable broth
  • 1 small onion finely diced (optional)
  • 1 bay leaf optional
  • ½ teaspoon salt
  • 3 cups fresh spinach or 1 cup cooked spinach
  • 3 tablespoons extra-virgin olive oil
  • 1-2 tablespoons balsamic vinegar adjust to taste
  • 1 garlic clove minced
  • Salt & pepper to taste
  • Cherry tomatoes halved
  • Crumbled feta or goat cheese
  • Toasted walnuts or sunflower seeds
  • Fresh herbs like parsley or basil

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Rinse lentils under cold water.
  2. Place them in a pot with the water (or broth), onion, bay leaf, and salt.
  3. Bring to a boil, then reduce heat and simmer 20-25 minutes, until tender but not mushy.
  4. Drain any excess liquid and remove the bay leaf.
You can use spinach two ways:
  1. Fresh: simply toss it into the warm lentils to wilt slightly.
  2. Cooked: sauté briefly with a drizzle of olive oil until wilted.
  3. Both work beautifully.
In a small bowl, whisk together:
  1. Olive oil
  2. Balsamic vinegar
  3. Minced garlic
  4. Salt & pepper
  5. Taste and adjust - add more balsamic for brightness or more olive oil for richness.
  6. Add the spinach to the warm lentils.
  7. Pour the dressing on top.
  8. Gently toss until everything is coated and glossy.

Nutrition

Calories: 273kcalCarbohydrates: 31gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 771mgPotassium: 178mgFiber: 11gSugar: 3gVitamin A: 2491IUVitamin C: 11mgCalcium: 61mgIron: 5mg

Notes

Enjoy warm or at room temperature.
This dish gets even better after sitting for 20 minutes as flavors deepen.

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