Lentil stew with spinach
Description
The lentil and spinach dish can be served as a side to baked or boiled meat, fish, poultry, or with sausages. It is delicious even cold, as a snack, especially with sour cream or garlic sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use spinach either fresh or frozen.
- 2
Step 2
Peel the onion and rinse it in water, then cut into half-rings or small cubes and sauté in hot vegetable oil in a cauldron for about 3-4 minutes. If desired, you can add carrots at this stage.
- 3
Step 3
Rinse the lentils in water. The variety and color of the legumes do not matter; the main thing is that the lentils should not require long cooking.
- 4
Step 4
Add the rinsed lentils to the cauldron and pour in hot water, then add salt. Optionally, you can add bay leaves and a little dried thyme.
- 5
Step 5
Boil the lentils for about 15–20 minutes until almost cooked. Wash the spinach in water, remove the stems, and cut the leaves into strips. Add the greens to the pot with the lentils and mix well. Simmer for about 3–5 minutes over the lowest heat, allowing the liquid to evaporate and be absorbed by the lentils. Turn off the heat and let the dish sit covered for another 5–10 minutes.
- 6
Step 6
You can stir a little garlic or butter into the finished stew for added flavor.
- 7
Step 7
Place the stew on a plate and serve hot.