I followed the suggestions of several other people. I used fresh spinach instead of frozen. I just sauteed it in olive oil, onions, and garlic for about 10 minutes before I added it to the lentils. Also, I threw in a can of fire roasted tomatoes. I drained the juice from the tomatoes into a measuring cup, then added vegetable broth to make 2 cups of liquid - I used the mix instead of water. I also used olive oil instead of vegetable oil and I added the cumin, salt, and pepper to the lentils while they simmered for 35 minutes. We ate it with white rice. It appealed to everyone from my picky 4-year old to my co-workers who are considerably better cooks than I am.
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I followed the suggestions of several other people. I used fresh spinach instead of frozen. I...