Herbed Lentils
This Moroccan-inspired dish features many anti-inflammatory herbs and spices for a perfect main dish or side
Print
Pin
Servings: 4
Calories: 255kcal
Ingredients
- 4 cups vegetable broth
- 8 ounces dried brown lentils, rinse and drained
- 3 tablespoons olive oil (divided)
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 cups fresh baby spinach, rinsed and pat dry
- 1/2 cup fresh parsley, chopped
Instructions
- Be sure to rinse and sift through your lentils to remove any debris or pebbles that could have gotten into the bag.
- Heat the vegetable broth in a large saucepan over high heat. Add the lentils and bring to a boil. Cover, reduce heat to medium and simmer until the lentils are tender, about 20 minutes.
- Drain the lentils and place into a large bowl.
- Heat 1 tablespoon of the olive oil in a separate pan and saute the onion and garlic until translucent.
- Combine the cooked onion and garlic with the lemon juice, vinegar, cumin, chili powder, salt, cinnamon, and the remaining 2 tablespoons of olive oil in a separate bowl. Pour dressing over the warm lentils and toss to coat.
- Serve warm on a bed of fresh spinach and garnish with chopped parsley.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 42g | Protein: 16g | Fat: 10.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1464mg | Potassium: 91.8mg | Fiber: 18g | Sugar: 4g
Tried this recipe?Mention @champagnenutrition