I love lentils and I love greens so when I came across a recipe on the Family Style Food blog,which includes the two together, I couldn't resist trying it. The bay leaf and thyme really make this dish stand out. I modified this recipe slightly. I usually double this recipe as it freezes easily, so left overs are never wasted.
This is delicious served over brown basmati rice or quinoa with a side of steamed asparagus. It also freezes well.
1 onion, finely diced
oil spray or water for sauteeing
1 cup French (Le Puy) lentils
2 3/4 cup water
1 bay leaf
1 low sodium boullion cube
2 cloves or 1 tsp minced garlic
10 oz frozen chopped spinach, thawed
2 tsp chopped fresh thyme
2 tsp Dijon mustard
1 tsp red wine vinegar
freshly ground black pepper
pine nuts or walnuts for topping
In a large pot, sauté onions over medium heat in water or with oil spray until softened. Add the lentils, water, boullion cube, and bay leaf. Bring to a boil then lower heat to a simmer and cook, covered, until liquid is nearly absorbed, about 30-40 minutes. Stir in garlic and spinach and cook 5-10 more minutes.
Remove from heat. Add thyme, mustard, vinegar, and pepper to taste. Sprinkle with pine nuts or walnuts. Remove the bay leaf before serving.
