• Ingredients: 26
  • Serves: 6

Braised lentils with spinach with brown lentils, small onions, diced, medium carrots, peeled and diced, stalk celery, trimmed and diced, bay leaves, salt, chicken stock or canned reduced-sodium chicken broth, extra-virgin olive oil, freshly ground black pepper, finely shredded fresh spinach, thoroughly washed and drained.




  • 6 7-inch-diameter pita breads
  • 1 red onion, halved, thinly sliced
  • 24 large arugula leaves

Caramelized onions

  • 12 pickled okra pods, halved lengthwise*
  • 3 cups watercress tops

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers.

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  2. Step 2 Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes.

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  3. Step 3 Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes.

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  4. Step 4 Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary.

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Nutrition information

Calories 302 Carbohydrates 45 g (15%)
Fat 6 g (9%) Protein 18 g (37%)
Saturated Fat 1 g (4%) Sodium 86 mg (4%)
Polyunsaturated Fat 1 g Fiber 21 g (86%)
Monounsaturated Fat 4 g Cholesterol 1 mg (0%)