Lentils and Potatoes over Greens

Ingredients 

For the Lentils

• 1 cup dry green lentils, rinsed and drained
• 2 cups diced fingerling potatoes
• 1 carrot (about 1/2 cup diced)
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon Herbs de Provence
• 1 bay leaf
• 1 to 2 tablespoons lemon juice (about half a large lemon)
• Salt + Pepper, to taste

For the Greens

• 1 teaspoon extra virgin olive oil
• 4 cloves garlic, diced into big chunks
• 1 to 2 tablespoons lemon juice (about half a large lemon)
• 8 cups loosely packed spinach
• 1/4 cup almond slivers

Instructions

For the Lentils

Place first eight ingredients in the pressure cooker (lentils through bay leaf). Cover and heat on high until pressure is reached. Cook at high pressure for 10 – 12 minutes. Allow for a natural release (use a normal release after 10 minutes).

Remove the lid and stir in lemon juice. If lentils are not quite done, simmer on low, uncovered. Add salt and pepper to taste.

For the Greens

When the pressure cooker has been removed from heat begin the greens.

Heat oil in a skillet on medium high. Add garlic and saute for a minute or two.

Add spinach and lemon juice to the skillet and toss quickly with tongs.

Cover the skillet and let cook for just 30 seconds.

Removed lid and toss in almond slivers.

To Serve

Plate the cooked greens. Spoon the lentils and potatoes over the greens.

YIELD: 4 servings