Lentils with spinach and yoghurt
Ste Cook
Difficulty: Medium
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
- 100g dried puy lentils or other brown lentils
- 250ml water
- 1tsp salt
- 100g fresh spinach
- 2tbsp Greek-style yoghurt or vegan alternative
- 1 onion, finely sliced
- 2 tbsp oil
- 8 cherry tomatoes halved
- Black pepper
Method
- Rinse the lentils, then add to a saucepan with the water
- Bring to the boil and let them simmer until tender (usually about 20-30 minutes)
- While the lentils cook, fry the onion on medium-low heat with the oil and half the salt in a frying pan until brown.
- Start this immediately because it’s going to take 20-30 minutes as well.
- When the onions and lentils are 5 minutes away, push the onions to one side of the pan and add the tomatoes, cut side down. Let them fry and brown a little – don’t turn them
- Wilt the spinach by adding it to a small pan of boiling water for 1 minute, then immediately drain it
- Add the cooked lentils to a plate, then the tomatoes, then a large dollop of yoghurt, then scatter the fried onions on top
- Serve with pita or by itself
Tips
All ingredients available in most supermarkets. If you’re feeling lazy and/or rich, you can buy pre-cooked lentils in a pouch, sundried tomatoes in a refrigerated pot, and fried onions in a shelf-stable pot. Microwave the lentils, then the spinach, and then (briefly!) the tomatoes, and then construct the dish as before. This cuts the prep and cooking time to about 5 min.