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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spinach and Green Lentils with Roasted Peppers Recipe

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This recipe for Spinach and Green Lentils with Roasted Peppers is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

4 MEDIUM SHALLOTS, HALVED AND THINLY SLICED

2 TABLESPOONS TOMATO PASTE

1 TABLESPOON GROUND CUMIN

1 TEASPOON SMOKED PAPRIKA

2 BAY LEAVES

KOSHER SALT AND GROUND BLACK PEPPER

1 CUP GREEN LENTILS

1 CUP CHOPPED DRAINED ROASTED RED PEPPERS

5 OUNCE CONTAINER BABY SPINACH
Directions:
Directions:

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, cumin, paprika, bay and 1 teaspoon pepper; cook, stirring, until fragrant, 1 to 2 minutes.

Stir in the lentils, roasted peppers, 1 teaspoon salt and 6 cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, until the lentils have softened and begin to fall apart, about 40 minutes.

Remove and discard the bay. Add the spinach and cook, stirring, until wilted, about 2 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil.
Tip: Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes- cooking 1 hour

 

 

 

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