Spiced Red Lentils with Spinach
Ingredients
1 tablespoon olive oil
1 shallot, finely diced
1 garlic clove, finely chopped
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 cups cooked red lentils
2 tablespoons dry white wine
1 teaspoon chopped fresh thyme
2 cups (not packed) fresh baby spinach
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground black pepper
Share
Directions
PREP TIME
20
MINS
COOKING TIME
10
MINS
Serves
Serves
4
Make-Ahead:
The lentils are best eaten as soon as they are made.
Heat a large sauté pan over medium high heat. Add the oil and the shallot and sauté for 2 minutes, or until tender. Add the garlic and ginger and cook for 1 minute, or until fragrant. Stir in the cumin and paprika. Stir in the lentils and cook for 1 minute. Add the wine and thyme. Simmer for about 2 minutes, or until the wine is almost completely reduced.
Fold in the spinach. Drizzle in the olive oil and fold in the cilantro. Season to taste with salt and pepper. Serve immediately
