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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. sort and rinse lentils. | 2. cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes. | 3. drain liquid, reserving 1 cup. | 4. add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes. | 5. add remainder of reserved liquid, lemon juice, olive oil and dried mint. | 6. continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes. | 7. add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	8	ounces	dried	201.7333	0.0	44.88	1.1333
water				-	-	-	-
baby spinach leaf	10	ounces		201.7333	0.0	44.88	1.1333
olive oil	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
lemon juice	2 -4	tablespoons		0.0	0.0	0.0	0.0
mint	2 -4	tablespoons	dried	-	-	-	-
salt pepper				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.