Spinach and Tomatoes With Herbed Lentils

Ingredients:

• 1 cup French lentils
• 2 cups water
• 2 tablespoons olive oil
• 2 tablespoons diced shallots
• 3 cups baby spinach leaves (about 3 ounces)
• 1 cup halved grape tomatoes (about 1/2 pint)
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

Per Serving: Calories 235; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 11 g; Carb 33 g; Fiber 9 g; Cholesterol 0 mg; Sodium 330 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,

Good source of: Potassium

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