Spring with Irena Spinach and lentils
Lentils with Arrabiata sauce and Spinach salad
Lentils
1 lb bag of lentils
1 large onion finely chopped
Sunflower oil
1/2 a jar of Arrabiata pasta sauce
1 bunch of spring onions
fresh basil
1. cook 1 lb bag of lentils until almost done; typically it's about an hour depending on how strong the heat source is. Can also cook it in the oven slowly.
2. 1 large onion, finely chopped and sauteed in sunflower oil until golden
3. Add the sauteed onion and 1/2 a jar of arrabiate pasta sauce to the lentils and let cook for 30 minutes so the flavors get absorbed
4. right before serving, fold in 1 bunch of spring onions finely chopped and fresh basil chopped but rather on the bigger size. Do not cook the spring onions and basil --- only add it in right before serving!
5. This can be served alongside rice or plain pasta or any other starchy side.
Spring Spinach and Spring Spinach and spinach with sour cream
1 large bag of fresh spinach (or 1 lb bag is excellent)
2 cloves garlic, crushed
1 tablespoon sunflower oil
sea salt; no pepper!
half a lemon to squeeze lemon juice at the end when serving
1. Wash the spinach; do not dry it and then place in a hot saute pan. there will be water from the spinach leaves that will enable the spinach to cook quickly; you want to cook it on high heat fast.
2. As the spinach wilts down, take the crushed garlic and place in a corner of the pan with the sunflower oil; let it cook on the side for 30 to 60 seconds until lightly golden but not burnt!
3. mix the spinach with the garlic. add sea salt. do not add pepper
4. right before serving, add a dash of lemon to taste from a half lemon! Important to use fresh lemon!
Spring Spinach
1 large bag of fresh spinach (or 1 lb bag is excellent)
2 cloves garlic, crushed
1 tablespoon sunflower oil
sea salt; no pepper!
half a lemon to squeeze lemon juice at the end when serving
1. Wash the spinach; do not dry it and then place in a hot saute pan. there will be water from the spinach leaves that will enable the spinach to cook quickly; you want to cook it on high heat fast.
2. As the spinach wilts down, take the crushed garlic and place in a corner of the pan with the sunflower oil; let it cook on the side for 30 to 60 seconds until lightly golden but not burnt!
3. mix the spinach with the garlic. add sea salt. do not add pepper
4. right before serving, add a dash of lemon to taste from a half lemon! Important to use fresh lemon!
Spinach with sour cream
Same recipe as Spring Spinach, but skip the lemon juice and just add 2 large tablespoons of sour cream right before serving and stir it. Add the sour cream when the spring spinach is off the stove!
http://www.actontv.org
Lentils with Arrabiata sauce and Spinach salad
Lentils
1 lb bag of lentils
1 large onion finely chopped
Sunflower oil
1/2 a jar of Arrabiata pasta sauce
1 bunch of spring onions
fresh basil
1. cook 1 lb bag of lentils until almost done; typically it's about an hour depending on how strong the heat source is. Can also cook it in the oven slowly.
2. 1 large onion, finely chopped and sauteed in sunflower oil until golden
3. Add the sauteed onion and 1/2 a jar of arrabiate pasta sauce to the lentils and let cook for 30 minutes so the flavors get absorbed
4. right before serving, fold in 1 bunch of spring onions finely chopped and fresh basil chopped but rather on the bigger size. Do not cook the spring onions and basil --- only add it in right before serving!
5. This can be served alongside rice or plain pasta or any other starchy side.
Spring Spinach and Spring Spinach and spinach with sour cream
1 large bag of fresh spinach (or 1 lb bag is excellent)
2 cloves garlic, crushed
1 tablespoon sunflower oil
sea salt; no pepper!
half a lemon to squeeze lemon juice at the end when serving
1. Wash the spinach; do not dry it and then place in a hot saute pan. there will be water from the spinach leaves that will enable the spinach to cook quickly; you want to cook it on high heat fast.
2. As the spinach wilts down, take the crushed garlic and place in a corner of the pan with the sunflower oil; let it cook on the side for 30 to 60 seconds until lightly golden but not burnt!
3. mix the spinach with the garlic. add sea salt. do not add pepper
4. right before serving, add a dash of lemon to taste from a half lemon! Important to use fresh lemon!
Spring Spinach
1 large bag of fresh spinach (or 1 lb bag is excellent)
2 cloves garlic, crushed
1 tablespoon sunflower oil
sea salt; no pepper!
half a lemon to squeeze lemon juice at the end when serving
1. Wash the spinach; do not dry it and then place in a hot saute pan. there will be water from the spinach leaves that will enable the spinach to cook quickly; you want to cook it on high heat fast.
2. As the spinach wilts down, take the crushed garlic and place in a corner of the pan with the sunflower oil; let it cook on the side for 30 to 60 seconds until lightly golden but not burnt!
3. mix the spinach with the garlic. add sea salt. do not add pepper
4. right before serving, add a dash of lemon to taste from a half lemon! Important to use fresh lemon!
Spinach with sour cream
Same recipe as Spring Spinach, but skip the lemon juice and just add 2 large tablespoons of sour cream right before serving and stir it. Add the sour cream when the spring spinach is off the stove!
http://www.actontv.org
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