Lentil Recipe with Spinach and Garlic

It is not only delicious but contains three of the top super foods, spinach, lentils and garlic. There are lots of health benefits to eating legumes because they help to lower cholesterol, control your blood sugar and promote good heart health.

One cup of lentils provides 17 grams of protein and no saturated fat. Beans (except for soybeans) are not a complete protein, so if you are not serving meat you need a whole grain like low glycemic barley or quinoa consumed at the same meal to be a complete protein.

This recipe is one of our printable low glycemic index recipes.

Wash lentils thoroughly in colander. There are many varieties available these days, French green, red, brown, all are good. Turn them into 3 quart pot and cover with water, about 5 cups. Add the salt and bring to a boil, simmer uncovered only 15 minutes or to taste. Do not overcook! Lentils have a wonderful flavor but they are mushy and bland if they are cooked too long. Drain the lentils. Add the rest of the ingredients, sprinkling the parmesan on top and keep covered for 10 minutes until the spinach and garlic are soft and all the flavors have had a chance to mix. Makes about 4 cups of lentils. You can serve 2 people and keep half for another meal or to add to soup.

245 calories

This recipe can stand alone with a salad or vegetables and a grain or it can accompany fish, chicken or beef for a heavier meal. Lentils go really well with steak or fish or with sprouted grain tacos. Lentils may be the most digestible beans there are and they have such a delicate flavor that they are my personal favorite.

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