Ingredients
- cup uncookedblack (beluga) lentilsorgreen (French) lentils
- cup svegetable or chicken stock(see below for tips on extra-delicious lentils)
- tablespoon solive oil, divided
- ounce sbaby bella or white button mushrooms, slice d
- cup schopped broccoli florets (about1 small head of broccoli)
- half amedium red onion, peeled and thinly-slice d
- clove sgarlic, peeled and minced
- kosher salt and freshly-cracked black pepper
- cup sloosely-packed baby spinach, roughly-chopped
- juice and zest of one lemon, added to taste (about 3-4 tablespoon sjuice)
- 1/2 cup feta cheese (or goat cheese) crumbles
Instructions
- Rinse the lentils with water in a fine mesh strainer , picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan , and stir in the stock. Cook over medium high heat, until the mixture reaches a boil. Reduce heat to medium low and simmer for 20 25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
- Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium high heat.
- Add the mushrooms and broccoli and sauté for 3 4 minutes, stirring occasionally.
- Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper.
- Continue sautéing for 2 3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (I liked keeping the broccoli and onions slightly crisp, and not completely soft.) Remove from the heat and set aside.
- In a large bowl , combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Toss to combine.
- Serve warm, garnished with extra feta cheese, if desired.
