Spiced Lentils
This is a perfect make ahead dish for those busy time-crunch weeknights. Create a little work-life balance with this easy to make recipe that's good in a wide variety of ways. This spiced lentil recipe is great right out of the pot, but it's even better after sitting overnight. It can be served cold or at room temperature. If you prefer it hot, you could serve it over top a bit of basmati rice.
Lentils come in three varieties: Brown, red, and green. You want brown or green lentils for this recipe; red lentils are very soft and fall apart easily. They're often used for the spiced Indian stew daal. Green lentils are more of a specialty lentil; they're harder to find, a bit more expensive, and take a little longer, but will still work in this recipe. Brown lentils should be easy to find in most grocery stores. Lentils are quick cooking and do not have to soak before cooking like some other dried beans.
- 1 1/2 cup dry lentils
- 2 1/2 cups water
- 4 ounces feta cheese
- 5 Tablespoons Tomato Flakes
- 2 cups fresh spinach
- 1 Tablespoon Greek Seasoning
- In a saucepan, cover lentils with about 2 1/2 cups water. Bring to a boil.
- Reduce the heat and cover the pan. Simmer for about 20 minutes. Lentils will be tender and most of the water will be absorbed.
- Crumble 1/2 of the feta cheese into the pan with the lentils.
- Add Tomato Flakes, spinach and Greek Seasoning.
- Heat through until spinach has wilted and Tomato Flakes soften, about 2 minutes.
- Transfer lentils to serving bowls and top with remaining feta cheese. Serve hot.
