creamy lentils with spinach and thyme

Creamy lentils with spinach and thyme

  • serves 3
  • Easy
Perfectly suited to those who want a light but tasty 5:2 friendly meal, this healthy low-cal vegan lentil dish is high in protein but low in fat
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Ingredients

  • brown lentils 200g
  • olive oil
  • onion 1, finely chopped
  • carrot 1, peeled and finely chopped
  • garlic 1 clove, crushed
  • thyme 1/2 a small bunch, leaves picked
  • bay leaf 1
  • vegetable stock 400ml
  • baby spinach 200g
  • half-fat coconut milk 200g tin
  • lemon 1/2, juiced

Method

  • Step 1

    Rinse the lentils really well in two changes of water, then leave to drain in a sieve.

  • Step 2

    Heat 1 tsp oil in a large pan and fry the onion and carrot with a pinch of salt for 5 minutes, until soft, then add the garlic, half the thyme and the bay leaf. Fry for a minute then stir through the lentils.

  • Step 3

    Add the veg stock, season, and simmer for 40-50 minutes until the lentils are tender and creamy. Top up with water if they start to stick to the bottom of the pan.

  • Step 4

    Stir through the remaining thyme, spinach and coconut milk and simmer until the spinach wilts then season again if it needs it and stir through the lemon juice, to serve.

Nutritional Information

  • Kcals 339
  • Fat 8.4g
  • Saturates 4.6g
  • Carbs 40g
  • Sugars 7g
  • Fibre 12g
  • Protein 20g
  • Salt 0.6g
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