Lentil Spinach Sauté

Makes: 
5 servings
Utensil: 
Saladmaster Food Processor
2 Qt./1.8L Sauce Pan with Cover
11" Large Skillet with Cover
Rate Recipe: 
Contributed By: 
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; former culinary instructor at Dorsey Culinary Academy; former executive chef in various 4 star restaurants

Ingredients

Recipe Description: 

This vegetarian recipe is sure to impress your guests with its unique flavor. Pairs nicely with Lemongrass Seared Chicken and Carrot Ginger Reduction

1
cup
lentils
(192
g)
1
16-ounce can vegetable stock
(475
mL)
1
tablespoon
olive oil
(15
mL)
1
carrot, sliced, use Cone #4
1
parsnip, sliced, use Cone #4
5
ounces
balsamic vinegar
(150
mL)
12
cup
Greek Kalamata olives, pitted and rinsed
(approximately 65
g)
3
cups
spinach
(90
g)
4
ounces
walnuts
(113
g)
Directions: 
  1. Add lentils and vegetable stock to sauce pan and cover. Turn temperature to medium heat. When Vapo-Valve™ clicks, reduce temperature to low and cook for 30 - 40 minutes or until just done.
  2. Slice carrots and parsnips directly into a bowl. Add olive oil and toss to evenly coat vegetables.
  3. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add vegetables and sauté for 1 - 1½ minutes.
  4. Add balsamic vinegar and reduce until half the liquid is gone. Do not stir the mixture while the vinegar is reducing.
  5. Reduce temperature to medium-low. Add olives and spinach, and top with hot cooked lentils. Stir until spinach is fully wilted (usually takes less than one minute).
  6. Toss in the walnuts and divide in to 5 equal portions.
Nutritional Information per Serving
Calories: 
368
Total Fat: 
20g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
153mg
Total Carbs: 
38g
Dietary Fiber: 
14g
Sugar: 
9g
Protein: 
12g

Directions

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