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Lentil Spinach

Lentil Spinach comes together with Garlic, Stock Powder, Salt, and Balsamic Vinegar Or Red Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 clove
• 4 tsp
• 1 tbsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Meanwhile, chop the garlic and rinse the lentils.

2. 2

   When the onion is soft, add the garlic, lentils, tomatoes, stock powder, Worcestershire or soy sauce, salt, thyme, fennel and bay leaf to the pan, along with 900ml (32 fl oz, 4 cups) water.

3. 3

   Bring to a boil, then reduce heat, cover pan, and simmer for about 20 minutes, until the lentils have started to break up.

4. 4

   Stir occasionally.

5. 5

   Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes. If using fresh spinach, wash, remove large stalks and chop roughly.

6. 6

   Add the carrots and spinach to the pan.

7. 7

   Stir until mixed, and until frozen spinach has defrosted.

8. 8

   Cover and simmer a further 15 minutes, or until lentils and vegetables are cooked.

9. 9

   Remove bay leaf and stir in vinegar.