Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4
© Jan Baldwin

How to Make It

Step 1    

In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.

Step 2    

Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

Chef's Notes

One serving 291 cal, 44 gm carb, 5 gm fat, 1 gm sat fat, 18 gm protein,11 gm fiber.

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