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


  • 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.


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