Spain is a country with many rich legume dishes, above all they´re cooked in the winter season although this is an ingredient which we find more and more in summer fresh salads.
In this case, I added to the classical veggie recipe a touch of green color with the spinach.
Ingredients for 4 people:
-400gr. (15 Oz.)Lentils.
-250gr. (9 Oz.)Spinach.
-1 Scallion.
-2 Carrots.
-1 Leek.
-1 Green Bell Pepper.
-1 Garlic Clove.
-1 Bay Leaf.
-Salt.
-Spanish Olive Oil.
First of all make the refrito (veggies sauteed in oil) so, chop the onion, scallion,leek, green bell pepper and garlic and slice the carrots. Put everything in a pot with a little bit of olive oil and salt.
When the veggies are soft add the lentils and stir everything up to let the lentils absorb all the veggie flavors. With all the ingredients mixed, pour water until it covers all of them and add the bay leaf. Turn the heat up till it boils, after reduce it to medium heat and cook around 50 minutes or until the lentils are soft.
At that moment add the spinach and let it get softer with the remaining heat. Always it is even more delicious if you let it settle for a while. MMMMMMM!!!!
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