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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red onion chopped
  • 1 Tbsp olive oil
  • 250 g Puy lentils
  • 500 ml water
  • 100 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.