Lentils with Spinach, Mushrooms & Carrots

I first cooked with Lentils last Fall when I started making this ridiculously good spinach and lentil soup. I've probably made that soup 10 times in the last year and hesitated trying out similar lentil dishes because I anticipated being disappointed since nothing could live up to my beloved soup! I'm glad I finally broadened my lentil horizons as this dish was almost as tasty (still slightly partial to the soup) but afforded a nice change from the usual.

Lentils with Spinach, Mushrooms & Carrots (modified version of original recipe here

Ingredients:

- 1/2 T Olive Oil

- 1/2 yellow onion

- 1 clove garlic, minced

- 1 cup lentils

- 1.5 cups vegetable broth

- 1.5 cups water

- 1/4 tsp salt (optional, pending how much sodium is in your  broth)

- 2 cups spinach leaves, packed

- 1 T butter

- 1 cup sliced mushrooms

- 3 carrots, sliced on a diagonal

Directions:

- Heat the olive oil in a large pot. sautee the garlic and olive oil on medium low for 5  minutes. Add the lentils, water and broth and turn the heat on high. Once it starts to boil reduce heat, cover and simmer for 30 minutes (or until all the water is absorbed and lentils are tender). Turn off the heat and stir in the spinach.

- In a separate pan melt the butter and add mushrooms and carrots. Cook on medium low for approximately 10 minutes.

- Now you can either plate the lentils and top with the sautéed carrots and mushrooms (if you want to be fancy) or, just mix them all up and stuff your face.

One of my favorite thing about lentil dishes is that they reheat so well. The only real difference between this and the soup is that it's thicker, has mushrooms and lacks the jar of salsa. Both will be made again, often!

Anyone out there not try lentils yet? If so, let me try to persuade you, they are a culinary game changer!

As usual, if you have any favorite vegetarian lentil recipes please share!