- 1 cup uncooked French green or black lentils
- 2 cups water
- 1 tablespoon olive oil
- 8 oz. baby bella mushrooms, cleaned and sliced
- 1 teaspoon seasoned salt - I used Kinder's Woodfired Garlic Seasoning
- 8 oz. baby spinach
- 1 cup coarsely shredded carrot
- ¼ cup sliced almonds
In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water; set aside.
Add the olive oil to a large, nonstick skillet or sauté pan and heat it over medium-high heat. Add the mushrooms and sauté until tender within and crisp at the edges. Add the seasoned salt and stir. Add the drained lentils, spinach, and coarsely shredded carrot. Reduce the heat to medium and cook for 5 minutes until the spinach is wilted and the carrots are slightly softened. Sprinkle the top of the pan with the sliced almonds before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes
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