Creamy Lentils With Spinach And Thyme Food

ONE-POT CREAMY SPINACH LENTILS

Steps:

• Heat the bacon grease (that's what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly - it should give a little sizzle and get all the browned bits off the bottom.
• Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end - I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
• Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver's (and my) recommendation.

HERBED LENTILS WITH SPINACH AND TOMATOES

Steps:

• Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
• Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
• Good source of: Potassium

CREAMY VEGAN LENTILS WITH SPINACH

Steps:

• Heat a large pot on medium-low heat and melt the plant butter for 30 seconds before adding the onion, carrot, celery and garlic to the pot. Cook for at least 5 minutes or until the vegetable are a bit browned and the onions are translucent.
• Increase heat to high for 30 seconds before adding the wine. Stir everything till well combined and let the wine completely reduce/evaporate.
• Reduce heat to medium-low and add in the lentils. Stir well before adding the vegetable stock, salt, pepper, thyme and bay leafs. Put the lid on and simmer on medium-low heat for 15 minutes.
• To the pot, add the half and half or cashew cream and spinach and stir till well combined. Cook for another 5 minutes or until everything is beautiful, fragrant and creamy.
• Serve with a splash of red wine vinegar, olive oil, a bit more salt and parsley.

CREAMY LENTILS WITH SPINACH AND THYME

Steps:

• Rinse the lentils really well in two changes of water, then leave to drain in a sieve.
• Heat 1 tsp oil in a large pan and fry the onion and carrot with a pinch of salt for 5 minutes, until soft, then add the garlic, half the thyme and the bay leaf. Fry for a minute then stir through the lentils.
• Add the veg stock, season, and simmer for 40-50 minutes until the lentils are tender and creamy. Top up with water if they start to stick to the bottom of the pan.
• Stir through the remaining thyme, spinach and coconut milk and simmer until the spinach wilts then season again if it needs it and stir through the lemon juice, to serve.

HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA

Steps:

• Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
• Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
• Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

LENTIL STEW WITH SPINACH AND POTATOES

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
• Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
• Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

LEBANESE SPINACH AND LENTIL SOUP

Steps:

• In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
• Add the garlic and cook for 1 more minute.
• Add the water, stock, lentils, and spices, and bring to a simmer.
• Cook, covered, until the lentils are tender, 30 to 40 minutes.
• In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
• In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
• Transfer the cooked spinach to a plate and set aside.
• Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
• Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
• Add more lemon if you like, or pass around wedges at the table.
• Ladle into bowls and top with cilantro.

CREAMY LENTIL & SPINACH SOUP WITH BACON

Steps:

• Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
• Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
• Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.