Spiced lentils with spinach
Lentils are one of the best vegetable sources of iron; they also contain a high level of proteins, fibre, folate and vitamin B1. Spinach is a great source of calcium, phosphorus and magnesium which help to keep your bones healthy.
- 250g of green or brown lentils
- 600ml hot vegetable stock
- 100g of small spinach leaves
- 1 large onion (finely chopped)
- 1 large clove of garlic crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground pepper
- ½ teaspoon ground ginger
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh coriander leaves
- 2 tablespoons fresh parsley leaves
- freshly squeezed lemon juice
- zest of one lemon to decorate
- olive oil
Heat the oil in a pot. Add the onion and cook for about 5 minutes. Stir in the, the garlic, cumin and ginger and cook, stirring occasionally. Add, stirring, the lentils. Pour enough stock to cover them and bring to a boil. Reduce the heat and simmer for 20 min or according to the package time. Rinse the spinach leaves. Finely chop the mint, coriander and parsley leaves. Add the spinach and cook turning them until wither. Add the mint, coriander and parsley and season with pepper. Add the lemon juice. Serve with the zest of a lemon.
