Lentils with Spinach and Herbs
Main Dishes • Greek
Description
Serve with meat, grilled shrimp, or chicken.
Ingredients
- Black Beluga Lentils 5 oz
- Young Spinach "Belaya Dacha" 10 oz
- Toasted Cumin Seeds ½ teaspoon
- Sweet Red Onion ½ head
- Fresh basil leaves 1 bunch
- Fresh Mint 1 bunch
- Salt to taste
- Lemon ½ piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the lentils according to the instructions on the package.
Step 2
In a large saucepan, heat water and place the rinsed spinach leaves in it for 30 seconds.
Step 3
Remove excess moisture from the spinach using a salad spinner.
Step 4
Toast the cumin in a dry skillet and grind it in a mortar.
Step 5
Heat a skillet over medium heat and sauté the finely chopped onion with salt and pepper.
Step 6
Chop the spinach coarsely and add it to the onion when the onion turns golden, sautéing for about 1 minute before adding the lentils.
Step 7
Sauté for about 10 minutes over low heat, stirring constantly.
Step 8
Before serving, squeeze the juice of half a lemon and sprinkle with finely chopped basil and mint.
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