Another recipe from The Greens Cookbook.
Ingredients
- 1 cup green or brown lentils cleaned and rinsed
- 1 bay leaf diced in 1/4 " squares
- 1 celery stalk
- 7 cups water
- sea salt
- 3 tbsps olive oil
- 1 large red onion peeled and finely diced
- 2 plump cloves garlic peeled and minced
- 3 tbsps flat leaf parsley chopped
- 3 medium tomatoes peeled, seeded & chopped, juice reserved
- 1 lb spinach washed
- sherry vinegar to taste
- pepper
- grated parmesan or creme fraiche to serve
Servings:
Instructions
- Put the lentils, celery and bay leaf into a large saucepan with the water, reserved tomato juice and 1/2 tsp salt. Bring to the boil and and scoop off any foam forming on the surface. Lower the heat to a slow boil.
- While the lentils are cooking heat the oil in a saute pan. Add the onion and 1/2 tsp salt. Fry for a few minutes, then lower the heat and stir in garlic and parsley. Continue to cook until the onion is soft then add the tomatoes and cook for 5 mins more. Add to the lentils.
- Cut the spinach leaves into 1/2" strips. When the lentils are soft stir in the spinach. Check consistency and reduce if necessary.
- Simmer all together for 5 minutes then add vinegar to taste to brighten the flavours. Serve with black pepper and grated parmesan or a spoon of creme fraiche.
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