Prep: 15 minutes; Cook: 45 minutes.

Lia Huber
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium-high heat in a Dutch oven, and sauté carrot and shallots for 5 minutes. Add wine and scrape up any bits stuck to the bottom of the pot.

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  • Add lentils and onion to the pot along with broth, salt, pepper, and thyme, and bring to a boil. Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated. Stir in vinegar and spinach, and simmer uncovered for 5 more minutes, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.

Nutrition Facts

377 calories; fat 8g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 25g; carbohydrates 54g; fiber 17g; cholesterol 17mg; iron 8mg; sodium 360mg; calcium 211mg.