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  1. #1
    ...formerly known as AnneCA
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    Default Green Lentils & Spinach with Eggs and Toast (Vegetarian)

    Order nail wraps from a Jamberry Independent Consultant
    Serving Size: 4

    Difficulty: Medium

    Ingredients:
    • 1 TBS extra virgin olive oil
    • 2-3 TBS butter
    • 1 onion, cut into 1/4" rounds
    • 1 cup green lentils (also called french lentils, or lentils de puy) (see note)
    • salt and pepper
    • 1 bunch/10 oz spinach, cut into wide strips (or just roughly chopped) (see note)
    • 1 garlic clove, minced or pressed
    • Good country bread, cut into thin slices and toasted
    • 2 hard-cooked eggs
    Steps:
    • Caramelize the onions. Use your preferred method, or mine: Heat a tablespoon each of the butter and olive oil in a large skillet over medium-high heat. Add the onions and some salt and pepper, and saute them until they are completely soft and brown. Can take 20-30 minutes. Watch carefully and stir often.
    • Once the onions are done, set them aside in a bowl While the onions are cooking, put the lentils and some salt (about 1 teasp) in a saucepan, and cover with water with about 3 inches to spare.
    • Cover and bring to a boil, then lower the heat and simmer until they're tender, about 25 minutes.
    • Drain, saving some of the broth In the same saute pan you used for the onions, melt the remaining butter, and wilt the spinach with the garlic and some salt and pepper to taste
    • Add the lentils to the pan with the spinach, and stir it all up. If you'd like it soupier, add some of the reserved broth
    • Serve topped with the caramelized onions and chopped or sieved hard-boiled eggs, and with toast triangles
    Last edited by Anne; 5 Jan 2008 at 12:34 PM.

  2. #2
    ...formerly known as AnneCA
    Join Date
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    Default Re: Green Lentils & Spinach with Eggs and Toast (Vegetarian)

    If you can't find green lentils, brown lentils can be substituted. But green lentils rock. The original recipe called for one bunch of spinach cut into 1-inch strips. In the interest of time, I always use one of the 10-oz bags of pre-washed spinach leaves, and my "1-inch strips" are just a rough chop. Who can tell once it's sauteed?

  3. #3

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    Default Re: Green Lentils & Spinach with Eggs and Toast (Vegetarian)

    Yum!
    Have made this a couple times- a nice simple, healthy meal. I just love lentils DH was a little skeptical at first, but declared it "suprisingly tasty" after eating it- the carmelized onions definately make the meal.
    I used a bag of frozen chopped spinach with no problems (saves some chopping time ) .

    Leftovers made a great soup, too- just added some vegetable broth and gave it a few whips with the immersion blender


 

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