VCE--Green Lentils and Spinach with Hard Cooked Eggs and Toast

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Green Lentils and Spinach with Hard-Cooked Eggs and Toast

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup green lentils -- sorted & rinsed

salt & freshly milled pepper

1 tablespoon extra virgin olive oil

2 tablespoons butter -- (to 3 tbsp)

2 onions -- cut into 1/4 " rounds

1 bunch spinach -- leaves only, cut into 1 " strips

1 clove garlic -- minced or pressed

4 large thin slices toast made from country bread

2 hard-cooked eggs

 

Put the lentils and 1 teaspoon of salt in a saucepan with water to cover by 3

inches. Bring to a boil, then lower the heat and simmer until the lentils are

tender, about 25 minutes. Drain, reserving the broth. Meanwhile, heat a

tablespoon each olive oil and butter in a wide skillet over high heat. Add the

onions and saute until they're golden, about 10 minutes. Set them aside and add

the remaining butter to the pan. Add the spinach, garlic, and a few pinches of

salt and cook until wilted.

 

Add the lentils to the pan with the spinach along with a little bit of broth and

an extra tad of butter if you like. Season with salt and pepper.

 

Make the toast and cut it into triangles. Peel and chop the eggs. Spoon the

lentils into the middle of each plate. Cover with the onions and then the

chopped egg. Add pepper and surround with the toasts.

 

Source:

" page 302 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 104 Calories; 9g Fat (77.0% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 66mg

Sodium. Exchanges: 1 Vegetable; 2 Fat.

 

NOTES : All the parts of this one dish meal can be prepared while the lentils

are cooking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0