Warm Lentils and Spinach

Warm Lentils and Spinach
about 6 servings
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3 tablespoons olive oil
1 1/2 cups dried lentils
2 1/4 cups chicken broth
1/2 cup water
2 cloves garlic, thinly sliced
10 ounces fresh spinach, washed well, stemmed, and coarsely chopped
Kosher salt and freshly ground pepper

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the lentils and toss to coat with the oil. Add 2 cups broth and the water and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, 25 to 30 minutes, until the lentils are just tender.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the garlic and cook, stirring, 1 to 2 minutes, until softened. Add the spinach and cook, stirring and tossing occasionally about 1 minute, until it begins to wilt. Add the remaining 1/4 cup broth and cook until the spinach is tender and wilted.

3. Add the spinach and any cooking liquid to the lentils and toss together. Season with salt and pepper and serve immediately.

 

 

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