The East Community Guide - Gainesville, FL feb 2018 the east take 4 | Page 12

Herbed Lentils with Spinach and
Tomatoes
Ingredients
1 cup Lentils
2 cups water
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves
1 cup halved grape tomatoes
2 tablespoons fresh lemon juice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
Place the lentils in a pot with the water and bring to a boil. Cover
and simmer for 30-35 minutes, until the lentils are tender but
still retain their shape. Drain any excess water from the lentils
and set them aside. Heat the olive oil in a large skillet over a
medium-high heat. Add the shallots and cook until they are
softened, about 3 minutes. Add the spinach and cook until
just wilted, about 2 minutes. Add the tomatoes, lentils, basil,
and parsley to the pan and stir to combine. Cook until
warmed through, about 1 minute. Stir in the lemon juice, salt
and pepper and serve. 4 servings
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