| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | March 1995 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh spinach, about 2 |
| medium | ||
| bunches stems | ||
| discarded and | ||
| leaves washed | ||
| rinsed thoroughly | ||
| and drained | ||
| 1 | c | Dried lentils, picked over |
| 1 | Red onion, chopped about 1 | |
| cup | ||
| 3 | T | Olive oil |
| 1 | T | Red-wine vinegar |
| 1 | c | Plain yogurt |
| 2 | Garlic cloves, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 1/2 | Seedless cucumber, about | |
| 3/4 pound | ||
| Six, 6- to 7- ounce | ||
| flounder fillets | ||
| 1/2 | c | Loosely packed fresh mint |
| leaves about 1 bunch | ||
| chopped | ||
| 1/2 | c | Crumbled feta cheese, about |
| 2 ounces | ||
| Garnish: mint sprigs |
INSTRUCTIONS
Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain. In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl. While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste. Cook lentil mixture, stirring, until just heated through and keep warm. In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature. Preheat oven to 400F. and lightly oil a shallow baking pan. Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes. Stir remaining mint into sauce and stir feta into lentil mixture. Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs. Serves 6. Gourmet March 1995 Converted by MC_Buster. Per serving: 1575 Calories (kcal); 69g Total Fat; (37% calories from fat); 95g Protein; 164g Carbohydrate; 98mg Cholesterol; 1514mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 6 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1638
Calories From Fat: 632
Total Fat: 72.2g
Cholesterol: 81.5mg
Sodium: 8908.8mg
Potassium: 6087mg
Carbohydrates: 184.5g
Fiber: 61.1g
Sugar: 82.7g
Protein: 93.4g