Braised Lentils With Onions And Spinach
From health magazine.
Steps
Heat olive oil over med-high heat in a dutch oven , and saut carrots and shallots for 5 minutes.
Add wine and scrape up any bits stuck to the bottom of the pot.
Add lentils , onion , broth , salt , pepper , and thyme , and bring to a boil.
Reduce heat to medium-low and cover tightly.
Cook for 35 minutes , stirring twice , until lentils are tender and liquid is almost evaporated.
Stir in vinegar and spinach , and simmer uncovered for 5 min more , until liquid reduces slightly and spinach wilts.
Sprinkle with crumbled feta and serve.
For vegetarian use vegetable broth.
Ingredients
oil, carrot, shallot, dry white wine, dried lentils, onions, chicken broth, salt, pepper, fresh thyme sprigs, red wine vinegar, fresh spinach, feta cheese