Lentils with Greens and Sun-Dried Tomatoes

• 8 to 10 ounces baby spinach
• Two 15-ounce cans lentils, drained and rinsed (use beluga lentils, if available)
• 2/3 cup sliced oil-packed sun-dried tomatoes, with about 2 tablespoons of their oil
• 2 tablespoons lemon juice, or to taste
• Pinch of ground cumin
• 1/2 cup minced fresh dill or parsley, or more to taste
• Salt and freshly ground pepper to taste

1. Rinse the spinach.
2. Place in a medium skillet with just enough water to keep the bottom moist.
3. Cover and steam until just wilted, 1 to 2 minutes.
4. Remove from the heat, drain in a colander, and press out excess liquid.
5. Combine the the remaining ingredients in a medium saucepan and stir together over medium heat.
6. When hot, stir in the spinach.
7. Check the seasoning and serve.
8. Ive recommended this as a speedy companion dish several times in this chapter.
9. See the menus with Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Curried Cashew Couscous (page 93), and Lemony Couscous with Broccoli (page 94).
10. With any of these choices, complete the meal with a salad of your choice from the Recipe Not Required suggestions on page 192.
11. Calories: 193
12. Total Fat: 10g
13. Protein: 8.5g
14. Carbohydrates: 20g
15. Fiber: 9.5g
16. Sodium: 205mg

baby spinach, lentils, sliced oil, lemon juice, ground cumin, dill, salt

Taken from www.epicurious.com/recipes/food/views/lentils-with-greens-and-sun-dried-tomatoes-390511 (may not work)