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Receta Braised Lentils with Spinach (Lenticchie Brasate)
by Catherine Pappas

Braised Lentils with Spinach (Lenticchie Brasate)

Adapted from: Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich.

This is delicious side dish or a main course if served over noodles or rice.

Enjoy and Cook with Love,

Catherine

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • 2 cups brown lentils
  • 1 medium onion – diced
  • 2 medium carrots – peeled and diced
  • 1 stalk celery – diced
  • 2 bay leaves
  • ½ cup chicken stock
  • 2 tablespoons olive oil
  • ½ tsp ground black pepper
  • 4 cups shredded fresh spinach – washed & drained

Direcciones

  1. Pour enough cold water over the lentils, onions, carrots, celery and bay leaves in a sauce-pan. Bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook, covered, until the lentils are tender, 20-25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.
  2. Pour in the chicken stock and olive oil and season lightly with the pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.
  3. Drizzle a little olive oil over each plate and garnish with grated Romano cheese if desired.