Loving the lentils

This simple dish is a one-pot meal that’s cheap, easy, quick, nutritious and bursting with flavour!

The earthy umami of spinach and lentils is cut through with a sharp kick of salty lemon. It’s warming and satisfying and delicious!

It’s also very difficult to get the recipe wrong, which is good if you happen to be a terrible cook.

Lemon and Spinach Lentils – serves 4

Approx. 1 mug / 250g of green lentils.
A similar quantity of spinach, i.e. 1 bag of fresh, 1 tin or 250g frozen.
1 level dsp of curry powder (the cheap yellow blend works best).
The juice of half a lemon.
1 dsp of vegetable oil.
Salt to taste.

  1. Rinse the lentils then put them in a large saucepan and cover with an inch of cold water.
  2. Bring the pan to the boil and add the spinach and curry powder.
  3. Return to the boil then reduce the heat. Partially cover with a lid and simmer for half an hour or until soft. Be careful not to let the pan boil dry.
  4. Turn off the heat, stir in the vegetable oil and add salt to taste and plenty of lemon – don’t be frugal! Go for it!
  5. Serve with warm, buttered pitta bread. It really is that simple!