- 1 lb. brown lentils
- 1 dried bay leaf
- 5 cups of water
- 2 tbsp. of olive oil
- 1 onion
- 1 pepper
- 1 zucchini
- 2 cups baby fresh spinach
- 1 cup plain soya yogurt
- 1 tbsp. Dijon mustard
- Salt pepper to taste
Preheat oven to 375 ° F. In a bowl, combine onion, pepper and zucchini cubes with half the olive oil, salt and pepper. Spread on baking sheet and bake for 10 to 16 minutes until tender. Put aside.
The cooking of the lentils does not require prior soaking. Rinse them quickly in cold water and place them in a saucepan with 3 times their volume of cold unsalted water. Bring to a boil and cook covered for 20 to 25 minutes. Taste, drain and remove the bay leaf.
If you do not digest the lentils well, blanch them by first immersing them in boiling water before cooking as directed.
In large bowl, combine lentil, yogurt, Dijon mustard and the remaining olive oil. Salt and pepper.
Add spinach, mix well and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 315mgCarbohydrates: 32gFiber: 11gSugar: 8gProtein: 15g