Description
From health magazine.
Ingredients
- Oil
- Carrot
- Shallot
- Dry White Wine
- Dried Lentils
- Onions
- Chicken Broth
- Salt
- Pepper
- Fresh Thyme Sprigs
- Red Wine Vinegar
- Fresh Spinach
- Feta Cheese
Instructions
- Heat olive oil over med-high heat in a dutch oven, and saut carrots and shallots for 5 minutes
- Add wine and scrape up any bits stuck to the bottom of the pot
- Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil
- Reduce heat to medium-low and cover tightly
- Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated
- Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts
- Sprinkle with crumbled feta and serve
- For vegetarian use vegetable broth