Puy lentils with spinach & sour cherries
- Katy Gilhooly
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish - perfect with lamb kofte or a tagine
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp olive oil
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4 shallots
finely chopped
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250g pouch ready-to-eat puy lentils
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300ml reduced-salt vegetable or chicken stock
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140g dried sour cherries
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400g spinach
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small pack parsley
leaves picked and chopped
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Nutrition: per serving
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kcal270
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fat4g
low
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saturates1g
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carbs43g
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sugars18g
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fibre10g
-
protein11g
-
salt1.2g
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Method
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step 1
Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.
Recipe from Good Food magazine, October 2014
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A star rating of 4.5 out of 5.2 ratings
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