Going Green Beans & Lentils

Ingredients:

1 cup dry lentils

1 cup green beans

1 1/2 chopped carrot(s)

1/2 chopped large onion

2 Tbsp. olive oil

1/4 tsp. dried thyme

1/8 tsp. black pepper

3 Tbsp. red wine vinegar

3 cups fresh spinach

Directions:

Rinse lentils with water and discard any stones or shriveled lentils. Chop green beans, carrots and onions. In a sauce pan, combine lentils, green beans, carrots, onion and thyme. Add enough water to cover by 1 inch. Bring to a boil, reduce heat and simmer for 15 to 20 minutes until lentils are tender but not mushy. Drain lentils and vegetables. Add olive oil, vinegar and pepper. Toss to mix. Wash spinach leaves. Serve 1/2 cup lentils and vegetables with 1/2 cup fresh spinach leaves.

Yield: 6 servings
Serving Size: 1 serving (1/2 cup lentil mixture plus 1/2 cup spinach leaves) is 1.5 oz meat/meat alternate and 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: CACFP Menu Planning Guide, Team Nutrition