Monday, April 11, 2011

Beluga Lentil Stew over Fresh Spinach

Happy Meatless Monday! Make sure to check out my other blog, Healthy Slow Cooking. Later today I will be launching my first giveaway and getting some of my favorite So Delicious products for free! (I'll probably announce it on this blog too. After all, I wouldn't want you to miss out!)

I love lentils because you don't need to plan ahead to have them for dinner. They cook up in about a half an hour, so you can cook them after you get home from work.

I serve this lentil stew over so it's like a warm salad. You can serve as a stew without the spinach though and it's just as good.

I put a pan seared Gardein chick'n over the top to make it a very filling and hearty meal. But it works fine without it too. You could also pile up steamed veggies like asparagus, cauliflower, and broccoli too.

Beluga Lentil Stew over Fresh Spinach

Makes 3 to 4 servings
  • 2 tablespoons olive oil
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 1 cup beluga lentils (can sub brown or French lentils)
  • 4 cups water
  • 2 tablespoons chick'n bouillon 
  • 1/2 cup carrots, chopped small
  • 1 stalk celery, chopped small
  • 1 sprig fresh rosemary
  • 1/4 to 1/2 teaspoon liquid smoke (can sub chipotle or smoked salt)
  • salt and pepper to taste
  • drizzle of balsamic (I used juniper berry balsamic)
  • 3 cups baby spinach (optional)
Heat oil in a medium sized pot. Add onion and cook until transparent, then add garlic and cook for 3 minutes more. 

Add lentils, water, bouillon, carrots, celery, sprig of rosemary, and liquid smoke. (If you are substituting smoked salt do not add it now, instead add it after cooking.)

Turn the heat to high and bring to a boil. After boiling for about a minute, turn it down to a simmer. Cook 20 to 30 minutes or until lentil are tender.

If there is still too much liquid for your liking, turn the stove back to medium high and cook until they are the way you like them. Conversely feel free to add more water if they are getting too thick during cooking.

Remove from heat and add salt and pepper to taste. Ladle over about a cup of fresh baby spinach and drizzle each serving with balsamic. This will lightly cook the spinach. I love it this way! Top with a cooked vegan chic'n patty to make it a hearty meal if you're really hungry or serving non-vegans.

Hey What's For Dinner

1 comment:

  1. This is soooo good. I put it over spinach with black pepper and balsamic vinegar on top. I found it didn't need salt, since the bouillon is salty. I used Liquid Smoke. It's a perfect dish for a cold winter evening; hearty, but not heavy.