Spinach with Lentils

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Spinach with Lentils

From ‘5 Ingredients 10 Minutes’ Print Book page 163
serves 2

After fried eggs, this is my second go-to breakfast. I usually make this batch size and keep in the fridge to eat over a few days, quickly reheating a little each time.

6 cubes frozen spinach, about 250g/9oz)
1 can lentils 400g/14oz, drained
1 tablespoon soy sauce
1 tablespoon sherry or other wine vinegar

1. Add spinach to a medium saucepan with a splash of water. Cover and cook on a medium high heat for a few minutes.

2. Stir spinach, adding a little more water if the bottom is dry or it’s starting to burn.

3. Cover and cook for a few more minutes.

4. When the spinach is warm and all the chunks of frozen spinach are gone, add the lentils and cook until warm.

5. Remove from the heat and season with soy, vinegar and 2 tablespoons extra virgin olive oil. Serve.

Variations

vegan – it’s fine as is but to make this even more substantial, stir in a couple of brazil nuts or almonds at the end.

carnivore – lovely with a little proscuitto or jamon draped over the top. Would also be great with some crumbled and pan fried pork sausages.

spice it up – when you’re feeling adventurous, try adding a teaspoon of ground cumin or coriander when you add the lentils.

home cooked lentils – try this recipe. Note: 1 can drained = approx 240g / 9oz of cooked lentils.

Problem Solving

can’t find spinach frozen into cubes? – just use the spinach in a block – it will take longer to cook but you’ll get there eventually.

spinach burning? – the trick to cooking the spinach is to add enough water to prevent burning but not enough to make it all mushy. If it smells like it’s burning its probably just the edges so quickly add more water and stir and you’ll be fine. The alternative is to heat in the microwave.

too watery – too much water added with the spinach OR your lentils weren’t drained enough. Next time focus on these things.

too bland? – sounds like not enough seasoning, Try a little more salt and if that fails, add another tablespoon of vinegar and soy.

not a fan of frozen veg? – no dramas, just use a larger pan and wilt down some fresh spinach or other green. The add the lentils as per the recipe.

Serving Suggestions

Sometimes I have it with an egg or sometimes all alone.

Prepare Ahead?

These are great prepared ahead and left in the fridge until you need a spoonful or 2 to serve with your eggs. Sometimes I even just eat them cold straight from the bowl.

Leftover Potential

Excellent. Will keep in the fridge for a week or so. Reheats well in a saucepan or the microwave. And as I said earlier, I even enjoy this cold, straight from the fridge.

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