Herbed Lentils with Spinach and Tomatoes

1. 1

   Place the lentils in a pot with the water and bring to a boil.

2. 2

   Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape.

3. 3

   Drain any excess water from the lentils and set them aside.

4. 4

   Heat the olive oil in a large skillet over a medium-high heat.

5. 5

   Add the shallots and cook until they are softened, about 3 minutes.

6. 6

   Add the spinach and cook until just wilted, about 2 minutes.

7. 7

   Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine.

8. 8

   Cook until warmed through, about 1 minute.

9. 9

   Stir in the lemon juice, salt and pepper and serve.

10. 10

    Calories 235; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 11 g; Carb 33 g; Fiber 9 g; Cholesterol 0 mg; Sodium 330 mg

11. 11

    Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,

12. 12

    Good source of: Potassium

* Per serving · 4 servings · Values may vary.