I keep on hand cooked, vacuum-packed lentils. It's fast and easy to cook dry lentils, though. I also try to have frozen spinach and some kind of sausage (usually chicken or turkey) in the freezer. Certainly, if you have fresh spinach (or other dark leafy greens) they may be substituted. With these pantry items available, dinner takes no time.
Makes 4 servings
3 cups water
1 cup lentils (any kind is fine)
1 pound frozen spinach (or fresh dark, leafy greens)
3 tablespoons olive oil, divided
1 onion, chopped
3 cloves garlic, minced
½ cup chicken broth
2 tablespoons apple-cider vinegar
Salt and ground black pepper, to taste
1 pound turkey or chicken sausages, sliced in 1-inch rounds
In a medium saucepan, bring water and lentils to a boil. Reduce heat and simmer, covered, until lentils are tender but keep their shape, 15-20 minutes. Drain, transfer to large serving bowl.
While lentils are cooking, heat 1 tablespoon oil in skillet large enough to hold lentils later and sauté sausages until cooked through. Remove from skillet and wipe skillet dry with paper towel. Put sausage in bowl with lentils.
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach and cook, uncovered, until wilted, 3-4 minutes. Drain well and add to lentils.
Wipe the skillet again and heat remaining tablespoon olive oil over medium heat Add onion and garlic and cook, stirring, until softened, 3-4 minutes. Add broth, vinegar, salt and pepper and bring to a simmer.
Add the lentil mixture to the skillet and cook, stirring, until heated through, about 3 minutes.