Lentil Spinach Medley

Lentil Spinach Medley
A warm, hearty dish for early spring or late fall when spinach is available.
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  1. 2 cups yellow lentils
  2. 1 cup diced walking onions (or any kind of onion, really)
  3. 2 cups torn spinach
  4. 1 can coconut milk
  5. Curry spices (you could use a pre-mixed variety or play with your own)
  1. Start 2 cups yellow lentils with 4.5 cups water in your rice cooker or pot on stove.
  2. When the lentils are almost cooked, sauté the sliced walking onions until golden (salting
  3. speeds the process).
  4. Lightly sauté some torn spinach with the softened onions.
  5. Add a can of coconut milk and various curry-type spices to taste.
  6. When the lentils are ready, add about half of them to the spinach mix until you get the consistency
  7. you want.
  8. Save the rest of the lentils for lentil burgers.
  9. Serve the lentil spinach medley in bowls with a whole-wheat tortilla or naan on the side.
  1. Walking onions are also called Egyptian onions. They flower on top and lean over to plant themselves, thus "walking" along the rows. They winter-over so are ready to harvest in the spring. If you don't want to let them walk, just pluck the top bulbs and re-plant them in fall.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/