This recipe came from Sugar, Nutmeg's sister in-law. She had convinced a local Italian restaurant to part with their secret. You can play with the ingredients to your taste. Note: the original recipe called for carrot instead of zucchini, so feel free to experiment. It also called for three tablespoons of marscapone, which we did not have and likely would be a yummy addition.
Ingredients
1 tablespoon Olive Oil good quality
1 whole Zucchini finely grated
1 small whole Onion finely diced
1⅔ cups Brown lentils. Use the canned, cooked variety to make it easy. If you insist on using dried, rinse well and double the volume of liquid below.
1 cup Chicken Stock
1 cup White Wine
1 pound Spinach
2 tablespoons Cumin ground
2 cloves Garlic crushed
Salt and Pepper, to taste
⅓ cup Goat Cheese
Instructions
Saute the zucchini, onion and garlic until soft
Add the cumin and lightly toast in the pan
Add lentils and cook for a few minutes
Add the chicken stock and white wine
Cover and simmer for approx 20 minutes
Add the spinach until it just wilts
Add Goat cheese
Salt and Pepper, to taste
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/01/lentils-for-luck