Lentils & Spinach


This was influenced by a recipe I found in Eating Well. I had some roasted garlic so I used that to give it a really deep layer of flavor. This is an easy one pot, weeknight meal. You can easily double this to serve more people. Service it with some nice crusty bread.

4 cloves roasted garlic, minced
2 TBSP olive oil
1/2 tsp red pepper flakes
2 TBSP tomato paste
2 tsp fresh rosemary, minced
2 c water
1/2 c lentils (I had orange on hand)
4 c spinach or other greens
Salt and pepper

Heat oil in Dutch oven, add garlic and pepper flakes and cook for 1 minute over medium heat, add tomato paste and rosemary cook for another minute stirring to blend. Add water and lentil reduce heat to low, partially cover and cook for 40 minutes.

Remove lid and stir in spinach, cook for 5 minutes or so until wilted.

Serves 2.