Braised Lentils With Spinach Recipes

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RED WINE BRAISED FRENCH LENTILS



Red Wine Braised French Lentils image

French green lentils braised in red wine have a rich, earthy flavor and are finished with caramelized pearl onions and wilted spinach. Vegan, gluten free and so delicious!

Provided by Kim Peterson

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

¾ cup French lentils (, well rinsed)
1 tablespoon olive oil (, plus 2 teaspoons )
¾ cup carrot (, chopped)
½ cup onion (, chopped)
½ cup celery (, chopped)
2 cloves garlic (, minced)
1 ½ tablespoons tomato paste
1 tablespoon fresh sage (, chopped)
1 ½ cups dry red wine
1 ½ cups water
1 ½ teaspoons Dijon mustard
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black ground pepper
1 ½ cups frozen pearl onions (, thawed)
5 ounces baby spinach
Bread of choice for serving ((optional))

Steps:

  • Parboil the lentils 5 minutes and drain. Set aside.
  • Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
  • Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
  • Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
  • Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
  • Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
  • Stir pearl onions into the lentils. Remove bay leaf.
  • Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 8 g, Fat 3 g, Sodium 477 mg, Fiber 10 g, Sugar 5 g, Calories 205 kcal

BRAISED LENTILS WITH ONIONS AND SPINACH



Braised Lentils With Onions and Spinach image

Make and share this Braised Lentils With Onions and Spinach recipe from Food.com.

Provided by akgrown

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 cup carrot, finely chopped
1/2 cup shallot, finely chopped
1/4 cup dry white wine (or apple juice)
2 cups dried lentils
4 cups onions, thinly sliced
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs
2 tablespoons red wine vinegar
1 (10 ounce) bag prewashed fresh spinach
4 ounces crumbled feta cheese

Steps:

  • Heat olive oil over med-high heat in a dutch oven, and sauté 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.

Nutrition Facts : Calories 403.5, Fat 8.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 828.6, Carbohydrate 56.8, Fiber 22.7, Sugar 8.2, Protein 25.2

HERBED LENTILS WITH SPINACH AND TOMATOES



Herbed Lentils with Spinach and Tomatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 4 servings, serving size 3/4 cup

Number Of Ingredients 12

1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about 1/2 pint)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 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, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
  • Good source of: Potassium

LENTILS AND SPINACH



Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

  • Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
  • Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
  • Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

LENTILS WITH SPINACH



Lentils with Spinach image

This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

Steps:

  • In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
  • Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g

CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS



Chicken Breast Valdostana with Braised Lentils image

Provided by Lidia Bastianich

Categories     Chicken     Poultry     Bake     Braise     Legume     Lentil     Fall     Prosciutto

Yield Makes 6 servings

Number Of Ingredients 15

Braised Lentils with Spinach
6 medium (about 7-ounce) boneless, skinless chicken breast halves
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Salt
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Prepare the braised lentils with spinach through step 1.
  • Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
  • Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
  • Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
  • While the chicken is in the oven, finish the braised lentils.
  • Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
  • Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
  • *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

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