Lentils with spinach and yoghurt
I do like simple, delicious, healthy, versatile dishes and this lentils with spinach and yoghurt ticks all the boxes! It’s ready within half an hour; it can be served hot or cold, summer or winter, with everyday meals or at parties. The leftover is perfect for picnics, trips or for the lunch-box next day!
Ingredients
Method
- Heat the oil in a frying pan and soften the onion. Add the rinsed lentils and water. Bring to the boil, then simmer for 20 minutes or so until soft.
- Drain the lentils then put them back to the pan. Add the rinsed spinach leaves. Cover the pan with a lid, leave for about 5 minutes until the spinach has just wilted.
- Transfer it to a serving dish. Add the yoghurt, oil, parsley and tomato slices. Season to taste with salt and pepper, then squeeze in the juice of the lime/lemon. Toss everything together and serve.