Prep 2-3 Minutes
Cook 10 Minutes
This one pot wonder is so incredibly easy to make and is absolutely bursting with flavor. The garlic infused lentils make this dish some-what hearty and filling, when cooked with the wilted spinach. Each mouthful leaves a delicious buttery yet tangy taste lingering in your mouth, leaving you wanting more.
2 cans of lentils, drained and rinsed
3 tbsp butter (or olive oil)
6 cloves of garlic, roughly chopped
4 large handfuls of baby spinach, or regular spinach roughly chopped
1 tbsp balsamic vinegar
juice of a lemon
In a large skillet on medium heat, melt the butter until sizzling. Add the lentils, garlic, spinach, balsamic vinegar, and a pinch of salt and pepper. Toss the lentils around in the butter. Cook for 2-3 minutes or until it smells nutty and fragrant. Squeeze over the lemon juice then serve.
Serves 4 as a side, or 2 as a light meal
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