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.

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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

in

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.


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