Herbed Lentil Skillet with Spinach, Tomatoes, and Ricotta
You can have this Herbed Lentil Skillet on the table in less time than it takes me to run a mile. It's a great weeknight dinner option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Spoon
- Plate
- Airtight container
- Refrigerator
Ingredients
- 2 tablespoons olive oil
- 1/3 cup chopped shallot
- 1 garlic clove, minced
- 2 teaspoons chopped fresh thyme leaves, or 3/4 teaspoon dried
- 2 (15.5-ounce) cans lentils, drained and rinsed (about 3 cups)
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grape tomatoes, quartered
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- 1 cup part-skim ricotta cheese *
- 6 large fresh basil leaves
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