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Puy lentils with spinach & sour cherries

Puy lentils with spinach & sour cherries

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal270
low infat4g
saturates1g
carbs43g
sugars18g
fibre10g
protein11g
salt1.2g
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Ingredients

  • 2 tsp olive oil
  • 4 shallots , finely chopped
  • 250g pouch ready-to-eat puy lentils
  • 300ml reduced-salt vegetable or chicken stock
  • 140g dried sour cherries
  • 400g spinach
  • small pack parsley , leaves picked and chopped

Method

  • 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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