Creamy lentils with spinach and thyme
Published: October 27, 2016 at 10:44 AM
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Serves 3
Easy
Total time: 1 hr
0 reviews
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Perfectly suited to those who want a light 5:2 friendly meal, this healthy low-cal vegan lentil dish is high in protein but low in fat
Vegan
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If you have any thyme leftover, check out our thyme recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
-
kcal339
low
-
fat8.4g
low
-
saturates4.6g
-
carbs40g
-
sugars7g
low
-
fibre12g
-
protein20g
-
salt0.6g
low
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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.
If you want more healthy vegan recipes, click the link...
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