Entree
4 - 6 servings
10 minutes
25-30 minutes
Chef Tom Fraker
1 package steamed lentils
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 pound linguica sausage, sliced 1/4 inch thick
2 cloves peeled garlic, minced
2 pounds organic spinach, washed and dried
1 cup Organic Bell Pepper (use red Bell Pepper) diced
Salt and pepper to taste
Prepare lentils per the package instructions.
Meanwhile, heat the butter and olive oil in a large pan.
Add the sausage and the garlic and heat through.
Next add the spinach and cook until it begins to wilt. Do not overcook.
Add the bell peppers and salt and pepper to taste.
Remove from the heat and fold in the lentils. Serve immediately.
I like to mix everything but the spinach together. I use the spinach as a base for this dish.
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