Ingredients
1cupblack beluga lentils
2 ½ cupsvegetable stock
4Tbsp.olive oildivided
8oz.baby bella mushroom
3cupsbroccoli florets
½ mediumred onion peeled and thinly-sliced
4clovesgarlicpeeled and minced
kosher salt
black pepper
4cupsbaby spinach
1andlemon juice
1lemon zest
½ cupfeta cheeseor goat cheese, crumbles
Preparation
Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock.
Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
Meanwhile, as the lentils are cooking, heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3 to 4 minutes, stirring occasionally.
Stir in 1 additional tablespoon olive oil, red onions, and garlic, and season with a generous pinch of salt and pepper.
Continue sautéing for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked. Remove from the heat and set aside.
In a large bowl, combine the cooked lentils, veggie mixture, spinach, lemon juice, and zest, remaining olive oil, and feta cheese. Toss to combine.
Serve warm, garnished with extra feta cheese, if desired.
