Mediterranean Lentil Spinach Sauté

A quick and fresh sauté of red lentils and vibrant spinach, seasoned with garlic, oregano, and lemon, served with fluffy quinoa for a light yet satisfying Mediterranean-inspired meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar
• High-Protein
• Halal
• Kosher
• High-Fiber

Tags

• quick
• healthy
• savory
• fresh
• boil
• stir-fry

Ingredients

• 3.5 cup red lentils (quick-cook)
• 1.5 cup quinoa (dry)
• 8 cup water (for lentils and for quinoa)
• 2 fresh spinaches (5-ounce bags)
• 1 red onion (thinly sliced)
• 5 clove garlic (minced)
• 1 lemon (juiced)
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 0.5 cup fresh parsley (chopped)

Instructions

1. Rinse the 1 1/2 cups dry quinoa thoroughly. In a medium saucepan, combine quinoa with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and keep warm.
2. While quinoa cooks, rinse the 3 1/2 cups quick-cook red lentils. In a large pot, combine rinsed lentils with 5 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender. Drain any excess water.
3. In a large non-stick skillet or pot, water-sauté the 1 thinly sliced red onion over medium heat for 3-4 minutes until softened, adding a tablespoon of water if needed to prevent sticking.
4. Add the 5 minced cloves garlic and 1 teaspoon dried oregano to the skillet. Water-sauté for 1 minute until fragrant.
5. Add the two 5-ounce bags fresh spinach to the skillet and cook, stirring, for 2-3 minutes until wilted. Stir in the cooked lentils and 1/2 teaspoon black pepper.
6. Remove from heat and stir in the juice from the 1 lemon.
7. Serve the lentil and spinach sauté over the cooked quinoa, garnished with fresh parsley if desired.

Nutrition (per serving)

• Calories: 480
• Protein: 33.2 g
• Carbohydrates: 87.5 g
• Fat: 1.6 g
• Fiber: 22.3 g
• Sodium: 92 mg
• Saturated Fat: 0.2 g
• Sugar: 3.7 g