Rach Can Explain Why She Doesn't Wear Her Original Engagement + …
At-Home Resistance Band Workout That Mimics Gym Exercise Machine…
How To Make Crab Fra Diavolo and Spaghetti | Rachael Ray
Save vs. Splurge: Trendy Loungewear For 2021
How To Make Cheesy Butternut, Kale and Cauliflower Bake | Health…
Interview Advice For Older Candidates Looking For a Job During C…
How To Make Simple Fish and Tomato Stew | Rachael Ray
How To Make Rach's Spanakopi-tata | Greek-Inspired Frittata | Br…
Are Broth & Stock Interchangeable? | Q & Ray + J
Shark Tank’s Daymond John On Nailing a Job Interview + Rachael's…
- 2 cups green lentils
- 1 bay leaf
- 1 onion, cut in half
- 1 small potato, peeled and chopped into small pieces
- 1/2 cup vegetable stock or water
- 1 cup (packed) baby spinach
- 1 handful cilantro
- 1/2 cup mint
- 4 tablespoons vegetable oil or EVOO - Extra Virgin Olive Oil, divided
- 2 shallots, finely diced
- 1 carrot, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup green peas, defrosted if frozen
- Salt and ground black pepper
In a medium-size pot, add the lentils and enough water to cover. Add the bay leaf and onion halves, bring up to a boil, cover, and turn down to medium-low. Simmer until tender, about 15-20 minutes. Halfway through the cooking time, when the lentils have been simmering for about 8-10 minutes, add the diced potatoes to the pot. When both the lentils and potatoes are tender, drain and reserve.
While the lentils are cooking, add 1/2 cup of vegetable stock or water, baby spinach, cilantro and mint to the bowl of a food process and pulse into a paste. Turn out into a large bowl and reserve.
In a large skillet over medium heat, add 1 turn of the pan of vegetable oil or EVOO. Add the shallots, carrot and bell pepper, and cook until tender, about 3-4 minutes. Stir in green peas, season with salt and ground black pepper, and turn off the heat.
Whisk 3 tablespoons vegetable oil or EVOO into the reserved spinach puree. Add the cooked shallots and veggies to the bowl along with the cooked lentils and potatoes. Give everything a good toss to coat and check the seasoning.
Serve warm or chilled alongside Crispy Curry Fried Chicken.