Lentils, Spinach, Goat Cheese

I love Middle Eastern flavors. I could eat lentils for every meal, and often times I do.

In Detroit, we have some of the best Middle Eastern restaurants in the country — and I’m including New York in that statement. I’ve lived in New York for almost three years, and simply have not been able to find a single restaurant that comes close to my midwest Middle East.

Lately, Anita’s Kitchen (Ferndale, MI) is my favorite place to go when home because their portion sizes are more realistic and meant for one person (I don’t like being too full, and I don’t like taking home leftovers), and the food is a bit more eclectic. Their garlic sauce is not my favorite — I prefer it from Sultan’s in East Lansing, MI — but their Spinach, Goat Cheese, and Garlic dish is one of my favorites. Don’t even get me started on their eggplant salad. Noms.

For dinner tonight, I was craving Anita’s, but with a few states between us, I decided to make my own version of my favorite dish.

Start with a non-stick pan, and spray well with Olive Oil-flavored cooking spray or EVOO (1-2 tablespoons). Add half a medium white onion (sliced) and two cloves of garlic, finely minced.

Once the onion softens, add a 1/2 cup cooked beluga lentils, 1/2 cup cherry tomatoes, and 1.5 cups spinach. I added steamed string beans to my recipe — about one cup.

Because the lentils were air-packed, and not freshly boiled, I didn’t add salt. For a peppery taste to balance the earthiness of the vegetables, I added 1/8 cup pepper-crusted goat cheese.

Delicious, filling, and healthy. Lentilicious.

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