Braised Lentils w/ Onions and Spinach
Bobbi Law
ingredients
- 1 TBLS olive oil
- 1 cup carrot chopped
- 1/2 cup shallots chopped
- 1/4 dry white wine
- 2 cups dried lentils
- 4 cups thin sliced onions
- 3 1/2 chicken or veggie broth
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 thyme sprigs
- 2 TBLS red wine vinegar
- 1 10 oz bag pre-washed spinach
- 1 4 oz pkg crumbled feta
directions
- 1
Heat olive oil med high in Dutch oven saute carrot and shallots for 5 mins. Add wine and scrape up bits stuck to bottom.
- 2
Add lentils and onion w/ broth, salt, pepper,thyme- bring to boil.
- 3
Reduce heat to med-low cover. Cook 35 mins. stirring 2x until lentils are tender and liquid almost gone.
- 4
Stir in vinegar and spinach simmer uncovered for 5 mins. Sprinkle with feta serve.
Source: Bobbi Law
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