8 cloves garlic, minced
1 onion, sliced
1 tsp red chili flakes
2 Tbsp extra virgin olive oil
2 cups red lentils
1 cup orange juice
3 cups water (for more flavor you can substitute 1 cup veg broth for 1 cup water)
10 oz. baby spinach
1/2 tsp salt
Freshly ground black pepper
1 onion, sliced
1 tsp red chili flakes
2 Tbsp extra virgin olive oil
2 cups red lentils
1 cup orange juice
3 cups water (for more flavor you can substitute 1 cup veg broth for 1 cup water)
10 oz. baby spinach
1/2 tsp salt
Freshly ground black pepper
In a large sauce pot over medium-low heat, saute the garlic, onion and chili flakes in 2 Tbs of the olive oil until fragrant, 1-2 minutes. Add the lentils and stir to coat with the oil. Increase the heat to medium-high and stir in the orange juice and water. Simmer until the lentils are tender, about 15 minutes (add more water if necessary).
Stir in the spinach and continue to simmer until it’s wilted, about 2 minutes. Season with up to 1/2 tsp of salt and pepper to taste. (The original recipe also included 2 Tbsp extra virgin olive oil to drizzle over the dishes when finished, I've never done that, but you might like to!)
Stir in the spinach and continue to simmer until it’s wilted, about 2 minutes. Season with up to 1/2 tsp of salt and pepper to taste. (The original recipe also included 2 Tbsp extra virgin olive oil to drizzle over the dishes when finished, I've never done that, but you might like to!)
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