Healthy Recipes
Puy lentils with spinach
adapted from Jamie Oliver – just fab!!
serves 4
225 g puy lentils
3 handfuls baby leaf spinach
bunch parsley – roughly chopped
bunch coriander – roughly chopped
4 tablespoons extra virgin olive oil
1 lemon – zest and juice
1 lime – zest and juice
maldon sea salt
freshly ground black pepper
150 ml natural organic yoghurt
Method
- cover the lentils with cold water and bring to the boil
- cook for about 25 minutes until tender
- drain well and season with salt and pepper
- add the olive oil, lemon and lime zest and juice
- taste and adjust seasoning
- over a high heat stir in the spinach and herbs until just wilted
- stir in the yoghurt and serve