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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
Calories: 248
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Frying Pan

Method
 

  1. 1. Cook the Lentils
  2. Rinse lentils under cold water.
  3. Place them in a pot with the water (or broth), onion, bay leaf, and salt.
  4. Bring to a boil, then reduce heat and simmer 20-25 minutes, until tender but not mushy.
  5. Drain any excess liquid and remove the bay leaf.
  6. 2. Prep the Spinach
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.
  4. 3. Make the Dressing
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. 4. Combine Everything
  7. Add the spinach to the warm lentils.
  8. Pour the dressing on top.
  9. Gently toss until everything is coated and glossy.

Nutrition

Calories: 248kcalCarbohydrates: 25gProtein: 12gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 47mgPotassium: 12mgFiber: 10gSugar: 0.01gVitamin A: 5IUVitamin C: 2mgCalcium: 33mgIron: 4mg

Notes

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

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