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2
cups water, chicken stock, or chicken broth
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1
cup dry red or brown lentils
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1
clove garlic, minced
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4
medium green onions, thinly sliced
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1/4
cup lemon juice
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1/4
cup snipped fresh mint
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1/4
cup extra-virgin olive oil
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1/2
teaspoon salt
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1/4
teaspoon pepper
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1/4
teaspoon ground allspice
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1/8
teaspoon ground cinnamon
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8
ounces torn fresh spinach (6 cups)
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4
ounces dried apricots, thinly sliced (about 2/3 cup)
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1/3
cup pistachios, coarsely chopped
1. Place water, stock, or broth; lentils; and garlic in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer until lentils are tender (3 to 5 minutes for red lentils and 15 to 20 minutes for brown lentils). Do not overcook. Drain and place in a medium bowl. Set aside.
2. Stir together green onions, lemon juice, mint, olive oil, salt, pepper, allspice, and cinnamon. Pour over lentil mixture and stir to coat. Cover and refrigerate for at least 1 hour or up to to 8 hours.
3. To serve, let lentil mixture stand at room temperature for 25 to 30 minutes. Arrange spinach on a platter or in a serving bowl. Spoon lentil mixture over spinach. Sprinkle with apricots and pistachios. Makes 6 main-dish servings.
- Servings Per Recipe 6,
- Calories 279,
- Protein (gm) 11,
- Carbohydrate (gm) 34,
- Fat, total (gm) 13,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 8,
- Vitamin A (RE) 422,
- Vitamin C (mg) 19,
- Sodium (mg) 223,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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