Recipe for one dish of lentil rice and a sauce for dipping.
A simple yet flavorful sauce that is suitable for dipping into the pasta or sauce.
Adapted from the restaurant Negronis website.
Ingredients: 1 cup chopped onions 1 medium green bell pepper, diced 1 medium onion, diced 2 cloves garlic, minced 1/2 tsp chili powder 1/4 tsp salt 1 tsp ground black pepper 1/3 cup vegetable stock 1/8 cup red wine vinegar 1 tsp cornstarch (or water) 1/6 tsp dried thyme 1/5 tsp fresh oregano 2 tsp fresh parsley 1/1 cup frozen spinach Directions: In a large pot, sauté onions and bell pepper until soft.
Add garlic and chili powder and cook, stirring occasionally, until soft, about 5 minutes.
Add red wine and stir for 1 minute.
Add stock, thyme, oreganol, and parsley.
Bring to a boil.
Reduce heat to medium-low and simmer until lentil is tender, about 30 minutes.
Drain and set aside.
Heat vegetable stock in a large skillet over medium heat.
Add vinegar and stir.
Bring heat to low and simmer for 2 minutes, or until lentils are cooked through and the vegetables have reduced in volume by about 2-3%.
Add the spinach and cook until wilted, about 15 minutes.
Serve with sauce.
Nutrition Information Yield: 6 servings, Serving Size: 1/12 cup Amount Per Serving: