Lentils with Spinach and Walnuts

[Guest guest]

this is one of my favorite new dishes the lemon and dill complement the

lentils and spinach so well the recipe says it serves two as a main dish but

there was enough for my husband and my self plus the three girls (granted

the 18 month old doesn't eat a lot) I got the recipe for a cookbook I have

(The New Woman's Day Cookbook Simple Recipes for Every Occasion)

 

Lentils with Spinach and Walnuts

Serve with warm whole wheat pita and a salad

 

1 cup brown lentils, picked over rinsed and drained

Salt

2 tsp oil

1 cup diced onion

1/2 cup diced carrot

5 oz baby spinach

1/4 cup fresh chopped dill ( I used freeze dried dill because I could not

find fresh)

1/4 cup crumbled feta cheese

1/2 cup chopped walnuts, toasted

 

1 bring lentils, 2 1/2 cups water and 1/2 tsp salt to a boil in a medium

saucepan. Cover and simmer 20 to 30 minutes or until lentils are tender.

Drain.

2 Meanwhile heat oil in a large nonstick skillet over medium heat. Add onion

and carrot and cook about 8 minutes, stirring often, until onions are

lightly browned. Add spinach; stir until wilted.

3 Add lentils, lemon juice, chopped dill and 1/4 tsp salt. Stir gently to

mix

4 Sprinkle servings with cheese and nuts.

 

 

Serves 2 as a main dish

Total Time 45 minutes

Per Serving 685 calories, 37 g protien, 82 g carbs, 19 g fiber, 28 g fat (5 g

sat fat), 15 mg cholesterol, 926 mg sodium