Name: Lentils with spinach and yoghurt
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 small red onion, chopped; 1 Tbsp olive oil; 250g Puy lentils; 500 ml water; 100g baby spinach; 200 ml live natural yoghurt; 1 handful parsley, chopped; A few pieces of sun-blushed/dried tomatoes in oil, sliced; 1 lime or lemon

Lentils with spinach and yoghurt

1 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

1 small red onion, chopped
1 Tbsp olive oil
250g Puy lentils
500 ml water
100g baby spinach
200 ml live natural yoghurt
1 handful parsley, chopped
A few pieces of sun-blushed/dried tomatoes in oil, sliced
1 lime or lemon

Instructions

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.