Red Lentils- Super Easy and Healthy!

Here’s a quick, inexpensive and very healthy vegetarian recipe we made earlier this week. In all honesty, I gave it to the kids “deconstructed” with the lentils on the side and the rice by itself. You can even leave out the spinach from the recipe if you want to keep it even simpler.

Red lentils are a great staple to have available in your pantry. They have a mild flavor, cook fast and are full of fiber, folate and iron. 

1 cup dried red lentils (can use canned too- just skip the lentil cooking part below)

1 tbs olive oil

3 cloves of garlic, minced

1 can of chopped organic tomatoes

1 cup chopped frozen organic spinach (defrosted)

Salt and pepper to taste

1 tbs turmeric

Splash of red wine vinegar

1. Cook the lentils over medium heat with 2 cups of water for about 10-15 minutes.

2. While lentils are cooking, sauté the garlic in the olive oil on low heat.

3. When lentils are just tender, add them to the oil and garlic. Stir in the tomatoes, spinach and spices. Let simmer for a few minutes until heated through. Stir in the splash of vinegar right before serving.

4. Serve over brown rice, whole wheat cous cous or quinoa.

Enjoy!