10 small and fresh spinach leaves
1 cup dried lentils
2 teaspoons minced fresh ginger
4 cups chicken-stock or water
1 medium onions, finely chopped
2 tablespoons olive oil
4 ounces ham pieces, finely chopped
In a medium 3 quart non-stick sauce pan, place spinach leaves on bottom and pile lentils and ginger on top to keep spinach from floating. Gently pour stock down one side. Allow soaking for 45 minutes to one hour.
Place saucepan on low heat. While lentils are heating, saute onions in oil for five minutes. Add ham and saute for two minutes, then add onions and ham to lentils. After ten minutes on low, turn heat up to medium and bring lentils to simmer. Simmer for 20 to 30 minutes more until lentils are tender.
Serve hot. Can be refrigerated and re-heated.
Recipe makes 4 servings.
You may also like...
- Acorn Squash and Chard with Lentils and Rice
- Beans and Squash with Pine Nuts
- Garlic White Beans with Spinach and Red Onion
Share This Page