Spinach And Lentils With Tomato Sauce Recipes

Steps:

• Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
• Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
• Good source of: Potassium

Steps:

• Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
• Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
• Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

Steps:

• Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
• Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
• Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Steps:

• For the sauce: Cut "x" shape slits in the bottom of the tomatoes. Drop them into a pot of boiling water for 30 seconds, then transfer them to a bowl of ice and water to cool. When they are cooled down, skin, seed and chop them. Chop the garlic and onion and cook in heated olive oil. Add the chopped tomatoes, salt, and hot pepper flakes. Let cook for 45 minutes. Cook lentils and spinach. Mix all ingredients together. Top with parmesan cheese and pepper.