Sunday, August 19, 2012

Garden Lentils

This dish is mighty tasty but if you have some picky eaters, you may want to adjust the seasonings to their taste...but it's SO frugal, filling, and easy-it's certainly worth a shot with your family :)
We ate this as the main (and only) dish but it could also be cooked as a side.
Cook 3 cups of lentils in approx. 6 cups of water(red lentils here)  with 1 teaspoon of chicken bouillon. (Cooks in about 35 minutes.) Drain if necessary.

In large pot, saute for 3 minutes:
5 large green onions, sliced (tops and bulbs),
1 cup sliced banana or bell peppers
3T olive oil

Stir in;
1 cup diced tomatoes
1/4 cup chopped fresh basil leaves
1/2 T chopped fresh mint
1t dried parsley
4 1/2 cups baby spinach leaves 
and toss, just until wilted. 

Add the lentils to the veggie mix and serve with a splash of lemon juice, if desired.

Served here with crispy chapatis which is fun to 'scoop' this dish with!

*Tip: use toppings such as sour cream, hot sauce, etc.

This post is linked to The Ultimate Beans and Rice Recipe List



Sheila said...

This looks really good!

Donna said...

Sheila, Thank you! I really LOVE this dish. I don't think beans, veggies, and herbs can be beat ;-)