Low Iodine Balsamic-Rosemary Red Lentils with Spinach
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 cups low-sodium vegetable broth
- 1 cup water
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 small yellow onion, finely diced
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 2 tbsp balsamic vinegar
- 5 oz baby spinach
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then drain well.
- 2
Combine the rinsed lentils, vegetable broth, and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 12–15 minutes, until the lentils are completely tender and have absorbed most of the liquid, stirring occasionally. Remove from heat and set aside.
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