Puy lentils with spinach & sour cherries

Puy lentils with spinach & sour cherries

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(1 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal270
  • fat4g
  • saturates1g
  • carbs43g
  • sugars18g
  • fibre10g
  • protein11g
  • salt1.2g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g pouch ready-to-eat puy lentils
  • 300ml reduced-salt vegetable or chicken stock
  • 140g dried sour cherries
  • 400g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • small pack parsley, leaves picked and chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Mega megan
24th Jul, 2015
Tried this recipe as a side to roast chicken, worked out perfectly and plenty left for lunch the next day. I had to substitute the cherries with cranberries as I struggled to find any but still came out lovely
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