Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A quartet of alliums—onion, leek, shallot, and garlic—imbues savory flavor to this entrée dotted with green lentils. For a peppery finish, use arugula in place of spinach.

David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 cups water and lentils in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until just tender. Drain and rinse with cold water; drain.

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  • Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

  • Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 5 minutes or until crisp, stirring occasionally. Stir in onion, leek, shallots, and garlic; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid evaporates (about 1 minute), stirring constantly. Stir in 1 cup broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach; cook for 1 minute or until spinach wilts. Stir in lentils; cook for 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Serve immediately.

Nutrition Facts

282 calories; calories from fat 21%; fat 6.7g; saturated fat 2.8g; mono fat 2g; poly fat 0.5g; protein 14g; carbohydrates 42.7g; fiber 5.4g; cholesterol 14mg; iron 2.2mg; sodium 603mg; calcium 179mg.
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