This recipe is nutrient-packed, low-fat and high fiber but sticks nicely to your ribs. Pair it with a pasta or rice to complete the dinner.
½ cup dried orange lentils
½ cup dried brown lentils
2 cups chicken broth
1 ½ cups fresh baby spinach
½ cup diced red bell pepper
2 tbsp. dried cilantro
½ tsp. fresh ground pepper
½ tsp. salt
¼ cup tomatillo salsa
3 cloves minced garlic (the jar kind is fine)
3 -4 cups cooked brown rice, white rice or couscous
Pour lentils and broth into a medium saucepan. Cover and cook on low for 20 minutes. If the lentils aren’t tender, cook them for a few minutes more. Stir in spinach, pepper, spices, salsa and garlic. Heat until the spinach wilts and everything is nicely warmed. Serve over rice or couscous. Add a dollop of sour cream for a garnish if you like.
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