Garlic Scape Pesto

What’s new lately?  It’s been a while.

We’re gearing up for the summer months, which means much travel and family time for me.  This year, we’re heading up to Bar Harbor for a week prior to my cousin’s wedding.  After that, a week in Wildwood, New Jersey, building sand castles and visiting family.  And finally, at the end of the summer, my sister is getting married!!

Also part of the summer months, enjoying all the great things from our garden!  This year, we planted sugar peas, which are ready to be picked, Romaine lettuce, sprinach, green beans, tomatoes, peppers, zucchini, cucumbers, carrots, dill, basil, parsley, and my chives have returned from last year.  As you know, we’re a big veggie eating family, so to supplement, we’ve joined a CSA through Frost Arrow Farm.  I’ve always wanted to join a CSA, but this is the first year doing so.  We’re only in the second week, but I’ve had fun researching and creating meals based on what’s in the box.

garlic scapePhoto Credit:  agardenforthehouse.com

This week’s mysterious visitor was garlic scapes.  Garlic scapes are the part of the garlic plant that you see above the ground.  It’s long and twisty and green.   If you’ve never seen a garlic scape, think Medusa’s hair.  I had fun chasing my boys around the kitchen yelling, “the snakes got me!  Help!”  They just thought I was weird and walked away.  Oh, well.  I’ll be trying a few different recipes with my scapes, but my first use was Garlic Scape Pesto over tortellini.  I have to say, while my breath could kill an army, it turned out really good.  This is definitely not first date fare, but if you are at your local farmer’s market in the next few weeks, and happen to see some scapes, they’re worth trying.

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Garlic Scape Pesto

1 bunch of garlic scapes, cut in two inch pieces.

1 C of parmesan cheese, or more depending on taste

1 C of olive oil

1/2 C walnuts

1 TB lemon juice

black pepper to taste

Place all ingredients in a food processor and puree until smooth. 

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

Phew…long title.

Ok, let’s get ready folks.  It’s Monday, or maybe it’s Tuesday where you are.  Whatever the case may be Thanksgiving is right around the corner…ok, if you live in America…which not all of you do.  Ok, well anyway…I’m gearing up for Thanksgiving and you can come along, too.  

Let’s eat lots of buttery things, and stuffed things, and things smothered in gravy.  Then, for dessert, let’s have one of each.  Then, repeat.  The next day, eat a stuffing sandwich…mmmm.  

But, to do this, we must get ready.  We must prepare our minds, bodies, and souls.  This week, we eat Tofu.  Tofu and Oatmeal.  And, lots of spinach. 

But we’ll make it really tasty, so it will be ok.

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

from Vegan Planet by Robin Robertson (Great Cookbook)

1 16 oz package extra-firm tofu, drained and cut into 1/4 inch thick slices

Salt and pepper

2 Tb olive oil

1/4 C dry white wine

3 Tb fresh lemon juice

2 Tb capers, drained and chopped

1 large garlic clove, minced

2 bunches watercress, tough stems removed

1. Pat the tofu dry and season with salt and pepper to taste, set aside.

2. Heat 1 Tb olive oil in a large skillet over medium-high heat.  Add the tofu and cook in batches until golden brown on both sides, 2-4 minutes per side.  Add the wine, lemon juice, and capers.  Simmer until the sauce is slightly reduced, about 2 minutes.  Reduce the heat to low and keep warm.

3. Heat the remaining 1 Tb oil in a large skillet over medium heat.  Add the garlic and cook, stirring until fragrant, about 30 seconds.  Add the watercress and cook, stirring until just wilted, 2 to 3 minutes.  Season with salt and pepper to taste.

4. Transfer the watercress to a serving platter or 4 individual plates and arrange the tofu on top.  Drizzle the sauce over the tofu and serve hot.

Meatless Monday: Pumpkin Soup with Rosemary Popovers

So, usually, my Meatless Monday’s are REALLY healthy.  Today, not so much.  BUT, before you run away, it’s not horribly unhealthy.  So, please, stick around.

Let’s talk pumpkin soup first, shall we?  This soup is creamy and velvety, and reheats really well.  The original recipe calls for Evaporated Milk, I’d tell you I had none, but that would be a lie.  What really happened is that I brought my EM out from my pantry, made the full recipe, and opened my can of EM, only to find it had completely gone bad, and in a really disgusting, foul way.  We’re talking mold on the inside of the can.  I checked the expiration date, sure that there had to be some manufacturer’s error, to find that it expired in 2006.  Things that have happened to me since I bought that can of EM:

I bought my first house, got a dog, got a teaching job, had my first son, moved to my new house, and had my second son.  Needless to say, that can has seen a lot.

So, frantically, I searched for something in my fridge that would do the job.  I had used the last of my milk for the popovers, so what I had left was plain greek yogurt.  I am happy to tell you, it worked out really well.  

And, this soup goes awesomely with these bad boys:

I had some leftover rosemary from my Sweet Potato Pierogies, so I threw it in with the popover batter.  This resulted in something beautiful.  This one was my favorite:

I love popovers.  Has anyone else gone to Afternoon Tea at the Jordan Pond House in Acadia, Maine?  Such a cool place.  If you can get there, go.Popovers are one of those things that someone must have totally messed up when they were making rolls, and came up with something even better.

Enjoy this combo!  I know I did!

Pumpkin Soup

4 Tablespoons Butter***
3 cloves Garlic, Minced
1 whole Onion, Diced
1-¼ teaspoon Curry Powder
½ teaspoons Salt (omit, if using greek yogurt, combine and puree, then salt to taste)
1/2 tsp cinnamon
¼ teaspoons Ground Coriander
1/4 tsp nutmeg
1/4 tsp allspince
⅛ teaspoons Cayenne Pepper 
3 cups Chicken Broth (I used Vegetable Broth, for a truly Meatless Monday)
1 15 oz can Pumpkin (Not Pumpkin Pie filling)
1 C plain greek yogurt, original calls for Evaporated Milk

Melt butter and saute onions and garlic until golden brown. Add spices and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes. Add pumpkin, stirring till smooth. Add yogurt. Heat over medium heat for 5 minutes; do not boil.

In batches, transfer soup to a blender or food processor. Process till very smooth. Serve hot. 

**You can probably cut the butter down by half and have the same flavor and texture.

 

Rosemary Popovers

Adapted from Cook’s Illustrated

2 eggs

1 C Milk

1 TB melted butter, cooled

1 C flour

1/2 tsp salt

5 tsp oil (If using a muffin tin…if you are cool and have a popover pan, then it would be 3 tsp, 1/2 tsp for each popover cup)

1 Tb fresh rosemary

1 Tb parsley

In a blender, combine milk, eggs, and butter until smooth. Add flour and salt.  Blend at high speed until combined and bubbly, about 1 min.  

While you let the batter sit, move the oven rack to the lowest setting, and preheat the oven to 450.  Prepare muffin tin by placing 1/2 tsp of oil in each of the ten outer tins, leaving the inside two empty.  Put in oven for about 2 minutes (at 450).

Remove pan from the oven and quickly fill the outer tins with batter.  Return to the oven for 20 minutes.  DO NOT OPEN THE DOOR!

Rotate the pan and reduce heat to 350.  Bake for another 15-20 minutes or until golden brown.

Meatless Monday: The Ultimate Veggie Burger

 

Before I jump into the recipe, I was pondering Meatless Monday.  Why is it important? Well, we all have families, loved ones, and people who we care for deeply.  They are the reason for Meatless Monday.  

The goal of Meatless Monday is to encourage healthy eating through vegetables and whole grains, so that we can take care of our bodies, and in turn, hopefully live longer and healthier for the ones we love.  I am encouraged by the fact that my two-year old loves Tofu and Edamame.  I count that as a major success!

I have two reasons for making Meatless Mondays a priority.  Here they are:

My babies!  Now, if they’d only stop growing up, that would be wonderful.

So, Meatless Monday…do it for yourself and  your family.  Your body will thank you.

I have tried to make many a veggie burger.  They are usually mushy and bland.  This one was neither.  The use of cashews and mushrooms gives it a meaty flavor without trying to replicate a real hamburger.  Give yourself about an hour for prep, but it is an hour you won’t regret.  Plus, you can freeze the ones you don’t use!  See notes at the end of recipe.

The Ultimate Veggie Burger

From Cook’s Illustrated

Ingredients:
3/4 cup dried brown lentils
3/4 cup bulgur
2 tbsp vegetable oil
2 1/2 tsp table salt
2 medium onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup leek or scallion, finely chopped
2 garlic cloves, minced
1 lb. cremini or white mushrooms, thinly sliced
1 cup unsalted cashews
1/3 cup mayonnaise (I used light sour cream)
2 cups panko

Instructions: 
Bring lentils to boil in 3 cups of water and a pinch of salt. Reduce to simmer and cook for about 25 minutes, until falling apart. Drain in a mesh strainer, dry and set aside. While lentils are cooking, boil 2 cups of water for bulgur, add bulgur and turn off heat. Let it cook until water is absorbed. Put bulgur aside. In a large pan, heat oil. Add onions, celery, garlic and leek or scallion, and cook for about 8 minutes. Set aside, then add mushrooms to the pan and cook until soft, about 10 minutes. In a food processor, process cashews until fine. Combine cashews, lentils, and bulgur with cooled vegetables and cashews. Add mayonnaise. Food process (pulse) in batches until mixture is cohesive but roughly textured. Stir in panko, and salt and pepper to taste. Form into 12 patties. Cook on the grill or in a pan, about 5 minutes per side. 

**These freeze really well.  You can make them completely, but don’t cook.  If you’re going to freeze, add 1/2 tsp of panko bread crumbs for each patty you are planning on freezing.

 

Meatless Monday: Orange Pan-Glazed Tempeh

This recipe was given to me by a great family friend, Mary Jane.  You should eat this for a few reasons.  

1.)  She has beautiful children, and you are what you eat…so…

2.)  This is a smart lady, and again…see above.

3.)  It is muy muy yummy.

4.) Tempeh costs under $3.00.  Chicken Breast can run you well over $6.  That’s double people!  I’m an Elementary School Teacher.  Give me a pat on the back, will ya?

The original recipe can be found here.

You will notice immediately that the pictures at 101 cookbooks are much better than mine, and you’ll then think…oh, that does look good.  Ok, I see what she was saying.  

 

I served mine with Kale and Brown Rice.  This is a super fast weeknight meal, so give it a try!  You’ll like it, I promise 🙂

Orange Pan-Glazed Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

Spinach and Potato Breakfast Hash

Sometimes I stare at this screen.  I have absolutely nothing to say.  Other times, I have to write and rewrite what I say because it absolutely makes no sense.  I jump from idea to idea with no coherent link between the ideas.  Have you noticed that?  This is one of those times that I have nothing to say.  

I’ve gotten back in the routine of doing my Insanity Workouts.  I’ve been running all summer, but with the rainy weather and now the threat of some snow ?!?  I’ve given up on the idea that I’ll ever see the sun again.  I love Insanity and I hate it.  I love when I’m finished.  I hate getting started.  Some days it takes everything in me to hit that play button.  Yesterday was one of those days, but I did it, and now I feel good.  

I woke up this morning STARVING.  Most likely because I went to bed right after working out, and didn’t eat much during the day.  My body was angry at me and screaming to be fed.  I had some Salted Caramel Brownies (recipe coming tomorrow) in my fridge.  My preference would have been to eat those, but I thought better of it, and made this Spinach and Potato Breakfast Hash from Joy the Baker.  It did the trick.  It was filling and not awful for me.  Plus, I had everything I needed in my fridge…always a good thing.  

 

For those of you that workout, what kind of recovery shake do you use?  I usually use an Herbalife Shake, which is great.  I hear they make a new shake called Rebuild Endurance, but haven’t tried it yet.  Anyone use that?

 

Spinach and Potato Breakfast Hash from Joy the Baker

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

1 1/2 pounds potatoes (russet or new potatoes will also be great), cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces sausage, cooked and sliced…I used vegetarian smoked style sausage, but any sausage would work.  Joy used Vegetarian chipotle.

1 heaping teaspoon fennel seeds

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried to desired doneness

Place a rack in the center of the oven and preheat to 400 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for 20-30 minutes, or until potatoes are cooked through.  Poke the potato chunks with a fork, if they’re tender they’re done.

Cook your sausage, if raw. Set aside.

While potatoes are baking, heat about 2 tablespoons of olive oil in a large saucepan, over medium heat.  Add the diced peppers and onions and cook until browned and broken down, about 6 minutes.  Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side.

When potatoes are done roasting, remove from the oven.

Return the pan you cooked the onions and peppers in to medium heat.  Add the sliced, cooked sausage  and potatoes.  Pan fry until the sausage and potatoes have crispy bits on them.  Add the fennel seeds.  Stir.   Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves.  Toss to incorporate and wilt the leaves.

Fry your eggs, and serve.

This has will last for up to 4 days in the fridge.

Joy recommends saving the leftovers and mixing with black beans and salsa.  Putting it all on tortillas, and serving with cheese.

Roasted Eggplant and Portobello Lasagna

Lesson of the Day:

Tomato Paste, you know those little teeny tiny cans you buy in the Italian aisle at the grocery store. The thing that you use like ONE scoop of and throw the rest away. Wasteful. Yes, I’m talking about you.

I saw this amazing recipe on Foodess.com, and it looked so good I had to try it. So, I pulled together my ingredients. Canned diced tomatoes, check. Lasagna Noodles, check. Eggplant and Portobello, check and check. Tomato Paste, AH!! What to do!!

So, with a little help from Seattle Times, I discovered that you can boil down pureed tomatoes until the liquid reduces, and you’re left with that thick paste of tiny containers. SAVED!

Now, I have shared my wisdom; you must pass it on to someone else. You’re welcome. No, no, really. It’s ok. It’s why I do this.

I now present: Roasted Eggplant and Portobello Lasagna: aka, What Dreams are Made of…

A Word of Caution: This is not something you whip together. It is VERY time consuming, but delicious. So, if you’re having company over, this is a dish for you.

First things first, you must chop your veggies. Salt the eggplant generously, and let sit for at least 15 minutes, but longer is better. This will draw out the bitterness of Eggplant and allow it to cook nicely instead of getting goopy and oily (Think Eggplant Parm, YUMMO!)

Then crank that broiler up, and let the veggies char. Flip and broil for a few minutes more. Now you’re ready to move on to the marinara.

Add a generous amount of olive oil to a deep skillet. Let it heat until it shimmers and add your chopped onions. Cook until translucent and divine smelling, and add a heap of minced garlic. Oh, doesn’t that smell nice??? Add the canned tomatoes and tomato paste (that you made yourself) to the pot. Sprinkle with salt. Add some spices, basil, oregano, and parsley are good. Let this simmer for at least 20 minutes. If you have one of those food immersion tools, use it. If you don’t (don’t feel bad, I don’t either), put it in your blender and give it a whirl.

Moving on to the spinach and cheese mixture. If you have a food processor, you are awesome. Mine got lost in either my move, or kitchen renovation, but its all for the best. It was terrible. Christmas gift?? Mince the spinach in your food processor and stir in the ricotta cheese or cottage cheese. If you have to use your blender, I added a splash of milk to get things moving. It made a delicious creamy spinach concoction.

We’re ready!! Here we go, time to put it all together!

Let it bake uncovered until the cheese browned and its bubbly. Mmm…that looks good and it tastes even better!

For the full recipe, visit Foodess.com

Roasted Eggplant and Portobello Mushroom Lasagna

1 box oven-ready lasagna noodles
2 cups ricotta or cottage cheese
6 oz spinach (about 6 cups)
1 lb mozzarella cheese, shredded (makes 4 cups)
1/2 cup Parmigiano Reggiano (optional, do not substitute the powdery parmesan cheese)
1 recipe Marinara Sauce (below)
1 recipe Roasted Eggplant and Portobello Mushrooms (below)

1. Preheat the oven to 400 degrees. Mince spinach in a food processor, then stir in ricotta or cottage cheese. Set aside. Spread about 1 cup of marinara sauce in the bottom of a 13″ by 9″ baking dish, and arrange 3 lasagna noodles over top. Spread another 1 cup of sauce over noodles, and add half of the roasted vegetables and 1/3 of the cheese. Top with 3 more noodles, then the spinach/cottage cheese mixture. Repeat with another layer of sauce, vegetables and cheese. Top with noodles, the remaining sauce, the remainder of the mozzarella, plus the parmagiano reggiano, if using. Bake uncovered for 35-45 minutes, and let rest 10 minutes before cutting.

Basic Marinara Sauce

1/4 cup olive oil
1 large onion, diced
5-6 cloves garlic, minced
2 tbsp tomato paste
4 cups diced, canned tomatoes
Salt

1. Heat oil in a large saucepan over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic and saute 2 minutes. Stir in tomato paste and canned tomatoes. Simmer 20 minutes, uncovered. Puree sauce with an immersion blender, or in batches if using a regular blender. Season well with salt, tasting as you go.

Roasted Eggplant and Portobello Mushrooms

1 large eggplant or 2 small ones
2-3 portobello mushrooms
1/4 cup olive oil
Salt

1. Preheat broiler, and arrange a rack at top of the oven. Slice eggplant into 1/4 inch rounds. Sprinkle generously with salt on both sides, and layer in a colander. Let eggplant sit for at least 15 minutes, then rinse with cool water and dry well with paper towels.

2. Slice portobello mushroom caps into 1/3 inch strips. Coarsely chop stems. Toss mushrooms and eggplant with 1/4 cup oil and arrange in a single later on a baking sheet. Broil until soft and charred, flipping after about 6 minutes and cooking about another 3 minutes on the other side.

Meatless Monday: Barley Risotto with Butternut Squash

What is your key food?  The ingredient that catches your eye on a menu and makes you scream, “MMMM!!! I’m having that!!!”  For me, it’s Risotto.  For my sister, it’s Goat Cheese.  For my husband, I’m thinking its Onion Straws.  The boy will eat anything that has onion straws on it.  I once discovered him eating a can of French’s Fried Onions because it kinda tasted like onion straws.  

When I came across this recipe, I thought I have to have it.  Risotto with ANYTHING would make me happy!  And, since its Meatless Monday, we’re going to use Barley, instead of the traditional Arborio rice.  Let’s pause for a word about barley:

Fun Fact #1: In medieval Europe, Barley was considered a peasant food, while the upper class consumed only breads from wheats.

Fun Fact #2: Barley contains EIGHT amino acids

Fun Fact #3: Eating whole grain barley (like we’ll be doing in a moment) regulates blood sugar for up to 10 hours after consumption!

Fun Fact #3: Barley is in beer and beer is good.

Now, a discussion on Risotto..some of the key ingredients include wine and cheese.  I mean, really the only thing that could make this dish better is if you could some how get chocolate in the mix.  I know, I know that would be gross, but it’s an interesting concept, just the same.

So, with all this in mind, Barley Risotto makes the perfect dish for a Meatless Monday. 

 

 

Barley Risotto with Butternut Squash

 

Adapted from JenMenke.com

For the Barley

1 C Barley

4 C Water

1 C dry white wine

2 tsp salt

 

To Complete the Dish:

2 C Butternut Squash, cubed and roasted

1 Tb Olive oil

1 small onion chopped

1/3 C dry white wine

1/2 C Parmesan Cheese

1 Tb fresh thyme

1 tsp saffron threads

1 tsp freshly ground pepper

 

To Roast Squash:

Preheat oven to 400

Peel and cube squash.  Place on a sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for 25 to 30 minutes, turning every 10 minutes.

 

For the Barley:

Bring the water, wine and salt to a simmer in a pot over medium-low heat.

 Add the barley, stirring frequently, and cook for an hour or until the barley is cooked through.

 

To Complete:

Place a saute pan over medium-high heat.  Add a olive oil, then add chopped onions and saute for 5 minutes or until onions are translucent. 

Add the white wine and cook for about 3 minutes, or until the wine reduces slightly.  Pour the barley and its liquid into the pan.  Add the cooked squash.  Add additional water or chicken broth to bring the risotto to preferred consistency.

Sprinkle with Parmesan cheese, add spices.  Enjoy!

 

Zucchini Muffins with Cranberries and Walnuts

This is a good way to use up all that extra zucchini you may have lurking in your vegetable drawer, cabinets, tupperware, bedroom closets, and still hanging on the vine.  It also won’t kill you in the calorie department.  However, if you want an absolutely amazing zucchini bread recipe, it hands down belongs to Paula Deen.  I still have that chocolate cake in my fridge, however, and it would be very, very bad to make her recipe. Although, now that I’m thinking about it, I’m regretting that I didn’t…oh well.  Here is a healthier version of zucchini bread, and still very tasty, just maybe not, as…

 

Zucchini Muffins with Cranberries and Walnuts

2 large eggs

1/2 C oil

1/2 C honey (use the same measuring cup as you did the oil, and the honey won’t stick)

1 tsp vanilla

1 C whole wheat flour

1/4 C toasted wheat germ

1 tsp cinnnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 C shredded zucchini

1/2 C cranberries, you can use raisins, if you’d rather

1/2 C walnuts, chopped

Preheat the oven to 350.  Lightly grease a 12 Cup muffin pan.

In a small bowl, whisk together wet ingredients.  

In a large bowl, combine dry ingredients.  Make a well in the center, and add the egg mixture, stir until just combined.  Fold in zucchini and cranberries.  

Pour batter into muffin tins, and top with walnuts.  Bake for 25 minutes, or until toothpick comes out clean.  Remove from pan and cool on a wire rack.

Meatless Monday!

Tostadas with Lentils and Fresh Salsa

It’s Monday.  So throw out the chicken and beef and opt for some meatless protein.  Did you know Lentils contain 25 g of protein per 100 g of Lentils!  That’s crazy.  Tony Horton would be proud!

Tostadas with Lentils and Fresh Salsa

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 1/2 cups chicken broth

1 cup salsa

12 corn tortillas

1 1/2 cups spinach

1 cup chopped fresh tomato

1 1/2 cups shredded reduced-fat Cheddar cheese

6 tablespoons fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Add oil to frying pan.  Briefly place each corn tortilla in the oil, one at a time.  Place on towel to soak up oil.  When cooled, top with spinach, tomatoes, cheese and sour cream.