Spicy Red Lentils With Spinach

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Spicy Red Lentils With Spinach

 

4 cloves garlic

1/2 teaspoon red-chile flakes

2 tablespoons olive oil, divided

1 cup red lentils

1/2 cup orange juice

1 1/2 cups water

5 ounces baby spinach, fresh or frozen

1/4 teaspoon sea salt or Bragg liquid amino acids to taste

freshly ground pepper to taste

 

In a large sauce pot over medium-low heat, saute the garlic and chile flakes in

1 tablespoon of the olive oil until fragrant, 1 to 2 minutes. Add the lentils

and stir to coat with oil. Increase the heat to medium-high and stir in the

orange juice and water. Simmer until the lentils are tender, about 30 minutes.

Stir in the spinach and continue to simmer until tender, about 2 minutes. Season

with up to 1/4 teaspoon of sea salt and ground pepper to taste. Pour spicy

lentils with spinach over quinoa and serve. Drizzle the remaining olive oil over

the individual portions.

Serves 3.

 

 

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