Sauteed Lentils and Spinach over Polenta

Lentils are a great source of plant-based protein and are rich in fiber, making them a nutritious addition to any meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Sauteed Lentils and Spinach over Polenta

Cooking Method: Boil, Saute Cuisine: Italian, Mediterranean Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 2 cup Spinach
• 1 cup Polenta
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 medium Onion
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook polenta according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until translucent.
3. Add lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
4. Add spinach to the skillet and cook until wilted.
5. Season with salt and black pepper.
6. Serve sautéed lentils and spinach over polenta.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 50g17%

Sugars 4g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.