Ingredients:
26 oz bag organic green lentils
1 big onion diced
1/3 cup epice
1/3 cup olive oil
6-8 oz organic frozen spinach (optional)
1 tbs cumin (optional)
juice of one lime
salt to taste
Directions:
soak and pressure cook lentils for 3 minutes ans manually release the pressure so lentils don't become too mushy. Take half of lentils and bake at 400 degrees for 20-30 minutes spread out evenly on parchment lined baking sheet. Test every so often for desired amount of crispiness (closer to the dry side). Meanwhile, on very low heat in a medium saucepan, saute the onions along with epice, salt and oil. let it simmer on the stove for about 10-20 minutes or so. Cook spinach in a separate pan with little salt and epice (if you are using it). Make sure there isn't much liquid left in spinach. When lentils have reached desired crispiness/dryness, remove from oven and mix with ingredients in pan. Add spinach an mix well. Let it simmer for about another 10 minutes, stirring every few minutes. Add more oil if more is needed and voila! Use veggie protein for tacos, lasagna, burritos, as a side, with sauce, etc. Enjoy!
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