Friday, July 21, 2017

Red Lentil and Spinach Stew

Olive oil
1 small onion, chopped
1 small leek, chopped
1 small carrot, sliced
1/2 cup of split red lentils, washed and picked over
4 ounces of spinach, coarsely chopped
3 tablespoons of rolled oats
Salt and freshly ground black pepper, to taste

 Heat the oil in a saucepan and add the onions and the leeks. Saute for 3 minutes.

Add the sliced carrot and saute for 3 more minutes.

Add the lentils to the pan and enough water to cover. Sprinkle in a little salt. Add the chopped spinach to the pan. Bring to the boil, lower the heat, cover the pan, and simmer for 10 to 15 minutes, until everything is tender.

Stir in the oats and cook, uncovered, for a few minutes longer, until thick and creamy.

Taste for seasoning and adjust with salt and pepper if necessary.

Serve with boiled new potatoes.

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