Cooking with Books: Spinach with Red Lentils

There's not a lot to say about today's cookbook Vegetarian Basics. That's because it lives up to its title nicely...giving you some straight-ahead vegetarian recipes and tips for those of us looking to be vegetarians. Or at least a little more healthy.

This is a great light dinner or lunch recipe. Make sure you don't overcook the lentils...they can become a mushy mess. And feel free to experiment a bit. I added some diced red pepper into this as well.

Spinach with Red Lentils

Makes 4 servings.

1 1/2 pounds spinach

1 onion

2 garlic cloves

2 tablespoons canola oil

1 cup red lentils

2 1/2 cups vegetable stock

1 cup corn kernels (fresh, canned (drained) or frozen)

salt chili powder

1/2 bunch cilantro

1 bunch scallions

1/2 cup yogurt or sour cream

Wash the spinach, drain and chop roughly. Peel and finely chop the onion and garlic.

Heat the oil in a wok or skillet (for which you have a lid). Soften the onion and garlic. Add the lentils and stir well. Add the stock, cover, and reduce the heat. Cook the lentils for about 15 minutes, or until they are soft.

Add the corn to the lentils with the spinach. Season with salt and chill, cook covered for a few minutes until the spinach leaves wilt.

Meanwhile, wash the cilantro and shake dry, remove the leaves, and chop finely. Wash the scallions, removing the root ends and the wilted green leaves. Finely slice the onions and the crisp green parts into rings.

Add the cilantro, onion rings, and yogurt or sour cream to the spinach and lentil mixture, and stir in. Taste and adjust the seasoning if necessary. Serve immediately.

(Note: I left the sour cream out and ate it over the next couple of days, adding a dollop when it was time for lunch.)