Sauteed Lentils And Spinach Over Polenta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 4 ounces refrigerated prepared polenta, sliced thin
• 2 tablespoons dried lentils
• 1 garlic clove
• 1/8 cup onion, sliced
• 2 shiitake mushroom caps, sliced
• 2 cups spinach
• 1/2 cup chopped tomato
• 1 tablespoon tomato sauce
• 1 tablespoon water
• 1 teaspoon red wine vinegar
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon capers
• 1 tablespoon pine nuts
• 1 tablespoon feta (tomato herb is best)

Recipe

• 1 in a small pan combine lentils and about 3/4 c water. bring to a boil, then cover and simmer about 20 minutes.
• 2 in another pan saute polenta slices until slightly chewy. set aside.
• 3 saute onions, garlic, tomato paste, mushrooms and water until onions are tender. add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. add spinach and vinegar, stir until spinach is wilted. pour mixture over polenta slices and top with feta before serving.