Lentil Spinach Skillet

Ingredients

• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Count Yellow onion, diced - 1 (medium onion), diced
• 2 Count Garlic cloves, minced - 2 (cloves), minced
• 2 Cup Cherry tomatoes, halved - 2 (cups), halved
• 1 Teaspoon Ground cumin - 1 (teaspoon)
• 2 Count Canned lentils, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 2.75 Cup Low-sodium vegetable broth - 1 1/4 (cups)
• 1 Cup Whole wheat couscous - 1 (cup)
• 5 Ounce Baby spinach - 5 (ounces)
• 1 Tablespoon Lemon juice - 1 (tablespoon), Used as juice.
• 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon)
• 0.25 Teaspoon Black pepper - 1/4 (teaspoon)

Instructions

1. Prep ingredients

   1. *Dice the onion* and *mince the garlic*; halve the cherry tomatoes, rinse and drain the lentils, and measure the couscous and broth.

2. Sauté onion

   2. Heat olive oil in a large skillet over medium-high heat; add onion and salt, then cook, stirring, until *softened* and *lightly golden*, about *3 minutes*.

3. Cook tomatoes and spices

   3. Add garlic, cherry tomatoes, cumin, and black pepper; cook until the garlic is *fragrant* and the tomatoes *start to collapse*, about *2 minutes*.

4. Simmer lentils and couscous

   4. Stir in lentils and vegetable broth; bring to *a lively simmer*, stir in couscous, cover, reduce heat to low, and cook until the liquid is *mostly absorbed*, about *5 minutes*.

5. Wilt spinach off heat

   5. Remove the skillet from heat; scatter spinach over the top, cover, and let stand until spinach is *bright green* and couscous is *tender*, about *2 minutes*.

6. Finish and serve

   6. Stir in lemon juice and fluff with a fork; serve while *hot* once the spinach is *evenly wilted*.