Cooking with Amy: Lentils and Vegetables

This is a fairly quick, simple dinner I whipped up tonight.

Olive oil
1 cup dry lentils
Water (per lentil directions) or vegetable broth (for a little more flavor)
1 medium onion sliced thin
4 cloves of garlic, chopped
Carrots
1 bag fresh spinach

Cook the lentils per the directions. I use “Better Than Bouillon” vegetable base to add some extra flavor, but I used half of what the jar says, so it’s not too salty or overpowering.

In a large pan, put a little oil in the pan, and saute the onions and garlic until soft.

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Add the carrots (cheaters note: yes, steamed carrots would be so much better, but I used a can of no salt added sliced carrots instead tonight. I’m 13 weeks pregnant, worked all day, and have a hungry 2-year old without a nap to deal with!!!) Saute with the onions and garlic.

Just before the lentils are done, add the fresh, washed spinach to the pan with the rest of the veggies. I lay the spinach on top, and cover for a couple of minutes. Take off the cover and stir, the spinach will cook fast!

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When the spinach is cooked, and mixed in well with the veggie, add the cooked lentils and stir.

That’s it!

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You could add some cumin or other spices too, but the broth adds flavor, and I didn’t want to make it too spicy for Ramona.