Feta, Baby Spinach, Tomatoes, Lentils And Morrocan

Name: Feta, Baby Spinach, Tomatoes, Lentils And Morrocan Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups French or Italian small lentils, picked over and rinsed; 3 cups diced onions; 1/4 cup extra virgin olive oil; 1/4 cup minced garlic; 3 tablespoons ground coriander; 3 tablespoons ground cumin; 1 teaspoon mustard seed; 3 tablespoons ground fennel; 1/8 teaspoon cayenne pepper; 3 cups canned plum tomatoes chopped, with juice; 6 cups a good veal or beef broth; 4 cups baby spinach leaves; Salt and pepper to taste; 1/2 cup crumbled feta; 1/4 cup chopped cilantro

Servings: persons

2 1/4 cups French or Italian small lentils, picked over and rinsed
3 cups diced onions
1/4 cup extra virgin olive oil
1/4 cup minced garlic
3 tablespoons ground coriander
3 tablespoons ground cumin
1 teaspoon mustard seed
3 tablespoons ground fennel
1/8 teaspoon cayenne pepper
3 cups canned plum tomatoes chopped, with juice
6 cups a good veal or beef broth
4 cups baby spinach leaves
Salt and pepper to taste
1/2 cup crumbled feta
1/4 cup chopped cilantro

1
Place the rinsed lentils in a medium saucepan and cover with cool water by 4 inches. Bring to a boil over medium heat. Lower heat and simmer until done, about 10-15 minutes. Taste frequently and when al dente, strain, reserving both the lentils and liquid.
2
Saute the onions in the cup olive oil until translucent, about 5-10 minutes. Add the minced garlic, and saute for five more minutes.
3
Add the coriander, cumin, mustard seeds, fennel, and cayenne pepper. Stir and cook for one minute.
4
Stir the canned tomatoes. Reduce heat to low and simmer for five minutes.
5
Stir in the cooked lentils and 4 cups of the lentil cooking liquid and the broth. Bring to simmer.
6
Stir in 4 cups or more of baby spinach leaves. Cook only until wilted.
7
Add one tsp. of salt (much less if the broth is salted) and one tsp. pepper or to taste.
8
Serve with crumbled feta and fresh chopped cilantro sprinkled on top.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 cups French or Italian small lentils, picked over and rinsed, 3 cups diced onions, 1/4 cup extra virgin olive oil, 1/4 cup minced garlic, and more.

Yes, Feta, Baby Spinach, Tomatoes, Lentils And Morrocan Spices falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Feta, Baby Spinach, Tomatoes, Lentils And Morrocan Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions