Creamy lentils with spinach and thyme
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 200g brown lentils
- olive oil
- 1 onionfinely chopped
- 1 carrotpeeled and finely chopped
- 1 clove garliccrushed
- 1/2 a small bunch thymeleaves picked
- 1 bay leaf
- 400ml vegetable stock
- 200g baby spinach
- 200g tin half-fat coconut milk
- 1/2 lemonjuiced
Nutrition: per serving
- kcal339low
- fat8.4glow
- saturates4.6g
- carbs40g
- sugars7glow
- fibre12g
- protein20g
- salt0.6glow
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.
