Black Lentils with Spinach ( no oils )
| 5 |
35 |
162 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
30 min |
2
|
Ingredients
|
110 gm
|
Black Lentils, dry
|
|
1 tsp
|
Kosher salt
(to taste)
|
|
60 gm
|
Onion
(thinly sliced)
|
|
2 tbsp
|
Balsamic vinegar
|
|
60 gm
|
Baby spinach
|
Instructions
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done (about 23-25 minutes). Taste before draining them.
- Meanwhile, in a large skillet over high heat, add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. Cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan. Can use a splash of water or vegetable stock to avoid from sticking to the skillet.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- Serve and enjoy!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
