Ingredients and Weight:
- Lentils (dry): 200 grams
- Spinach: 500 grams
- Garlic: 3 cloves
- Extra virgin olive oil: 4 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon (crushed)
- Chicken broth or vegetable broth: 400 ml
Preparation Time:
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Sort and wash lentils, then soak them in water for 30 minutes.
- In a large pot, bring the chicken broth or vegetable broth to a boil. Add the soaked lentils and cook for 20 minutes.
- Meanwhile, wash and clean the spinach, removing any tough stems. Set aside.
- In a separate pan, heat up the olive oil and add crushed garlic. Saute for a minute.
- Add the spinach and cook until it starts to wilt. Season with salt and pepper. Set aside until lentils are cooked.
- When lentils are cooked, add the spinach and its juices to the lentils, and mix well. Simmer for another 5 minutes.
- Serve hot with a side of your choice, such as quinoa or brown rice.
Nutritional Information:
- Calories: 320 kcal (approx.)
- Protein: 18g
- Fat: 9g
- Carbohydrates: 45g
- Fiber: 8g
Dish Characteristics:
- Vegan-friendly if using vegetable broth
- Full of fiber and protein
- Hearty and comforting dish with a unique blend of flavors
- Good source of iron and other minerals from lentils and spinach
User Comments:
- "Lentils and spinach is a great combination! The dish was delicious." - John Doe, New York
- "The dish was flavorful and the texture of the lentils was perfect." - Jane Smith, California
- "I love how the spinach adds freshness to the hearty lentils." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh ingredients for best results. If possible, buy organic produce for this dish.
- Soaking the lentils for 30 minutes helps to reduce cooking time and makes them more digestible.
- Adjust seasoning according to personal preference. If you like it spicy, you can add a dash of chili flakes or red pepper flakes.
