Ingredients
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2 tablespoons cold-pressed extra-virgin Olive Oil
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4 Garlic
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Salt
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1 Onion
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1 teaspoon ground Coriander
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1 teaspoon ground Cumin
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2½ cups Water
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1 cup green or brown Lentils
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ounces curly-leaf Spinach
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1 tablespoon Red Wine Vinegar
Directions
Nutrient-dense and easy to prepare, lentils are not given nearly enough credit. Their relatively neutral flavor makes them adaptable to a range of flavors. To give our lentils, which are packed with fiber, an equally healthy partner, we paired them with fresh spinach, which contributed its own array of vitamins and minerals. We started by sautéing sliced garlic in oil until crisp; the crunchy golden garlic chips added a nice textural contrast and infused the cooking oil with garlic flavor. We then bloomed coriander and cumin in the oil until fragrant before adding our lentils, which would absorb the warm spices as they cooked. Allowing the sturdy curly-leaf spinach to wilt in the pot with the lentils was simple and avoided dirtying extra dishes. For a finishing touch, we stirred in some red wine vinegar for brightness. If you can’t find curly-leaf spinach, you can substitute 12 ounces of flat-leaf spinach; do not substitute baby spinach. We prefer green or brown lentils for this recipe, but it will work with any type of lentil except red or yellow (note that cooking times will vary depending on the type used).
Steps
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1
Done
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Cook oil and garlic in large saucepan over medium-low heat, stirring often, until garlic turns crisp and golden but not brown, about 5 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate and season lightly with salt; set aside. |
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2
Done
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Add onion and ½ teaspoon salt to oil left in saucepan and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in coriander and cumin and cook until fragrant, about 30 seconds. |
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3
Done
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Stir in water and lentils and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until lentils are mostly tender but still intact, 45 to 50 minutes. |
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4
Done
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Stir in spinach, 1 handful at a time. Cook, uncovered, stirring occasionally, until spinach is wilted and lentils are completely tender, about 8 minutes. Stir in vinegar and season with salt and pepper to taste. Sprinkle with toasted garlic and serve. |
