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Add a photoAdapted from: Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich.
This is delicious side dish or a main course if served over noodles or rice.
Enjoy and Cook with Love,
Catherine
Ingredients
- 2 cups brown lentils
- 1 medium onion â diced
- 2 medium carrots â peeled and diced
- 1 stalk celery â diced
- 2 bay leaves
- ½ cup chicken stock
- 2 tablespoons olive oil
- ½ tsp ground black pepper
- 4 cups shredded fresh spinach â washed & drained
Directions
- Pour enough cold water over the lentils, onions, carrots, celery and bay leaves in a sauce-pan. Bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook, covered, until the lentils are tender, 20-25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.
- Pour in the chicken stock and olive oil and season lightly with the pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.
- Drizzle a little olive oil over each plate and garnish with grated Romano cheese if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 5 servings | |
| Calories 343 | |
| Calories from Fat 57 | 17% |
| Total Fat 6.4g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 968mg | 28% |
| Total Carbs 51.14g | 14% |
| Dietary Fiber 25.0g | 83% |
| Sugars 3.63g | 2% |
| Protein 21.04g | 34% |
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