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Lentils with spinach and soy sauce
By Richard Mortimer

Lentils with spinach and soy sauce

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Nut free, Vegetarian
Course: Main
Favourite flavours: Easy recipes

This is a super-healthy dinner. Lentils are packed with essential nutrients, including fibre, and spinach is one of the world's super-foods.
INGREDIENTS

1 cup (200g) basmati rice
2 tablespoons olive oil
1 large carrot, diced
1 garlic clove, finely chopped
2 x 400g cans lentils, rinsed, drained
300g baby spinach
1 tablespoon light soy sauce
lemon wedges, to serve

METHOD

Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.

Meanwhile, heat oil in a large saucepan on medium. Add carrot and garlic. Cook for 5 minutes, stirring every now and then, until soft and starting to colour.

Stir in lentils, spinach and soy sauce. Cook for another 3 minutes, covered, until spinach wilts. Serve with rice, lemon wedges and a grinding of black pepper.




Tip: lentils have a mild, earthy flavour, and are best cooked with robust flavourings. The most common variety is the brown lentil. When cooking your own, add a little oil to the water and only cook for about 15 minutes, to stop them going mushy. Add a bouquet garni (a small bundle of herbs) and add salt once lentils are tender.


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