Green Spinach Lentils

Green Spinach Lentils

If I had to pick a favourite lentil it would be ‘Puy’ also known as ‘French-Style Green Lentils’. For me, they’re the ‘rolls royce’ of the lentil world. I just adore the deep, earthy flavour and the fact that if you over cook them they still keep their shape.

serves 2-3
takes: 20 minutes
200g (7oz) French-style green lentils
250g (9oz) frozen spinach, defrosted
2 tablespoons soy sauce
2 tablespoons rice or white wine vingear
parmesan cheese, to serve

1. Bring a saucepan of unsalted water to the boil.

2. Simmer lentils for 11-15 minutes, or until just tender. Drain.

3. Add a little oil to the pan and pop it back on a medium heat. Add spinach and stir to break up the chunks.

4. Return drained lentils to the pan. Add soy, vinegar and 2-3 tablespoon extra virgin olive oil. Taste and add more soy or vinegar if needed.

5. Serve with Parmesan shavings on top.

Do Ahead Potential?

Great! Will keep in the fridge for 1-2 weeks. Will freeze OK.

Variations

sauteed greens – just replace frozen spinach with your own sauteed greens (recipe here)

dairy-free / vegan – replace parmesan with sliced almonds.

can’t find ‘French-style’ lentils – replace with regular green or brown lentils or split peas. You’ll need to adjust the simmering time – use the packet directions as a guide. Brown rice will also work.

different veg? – replace with frozen peas or broccoli. Cook the veg in the oil until just defrosted before adding the lentils back to the pot.

carnivore – fry some bacon or chorizo in the pot before adding the spinach. Or toss in a few handfuls of shredded BBQ chicken from the shop. Or serve layered with prosciutto or jamon instead of the parmesan.

low carb – replace lentils with ground beef.

as a side – serve along side grilled sausages or a roast or BBQ chicken.

super quick – replace lentils with 2 cans of lentils, drained and proceed from step 4.

soy-free – skip the soy sauce and season with fish sauce OR just use salt.

carb lovers / more substantial – serve with pita or crusty bread.

paleo (gluten, grain + dairy-free) – replace lentils with grated cauliflower or ground beef, and replace the parmesan with sliced almonds.

more veg – soften an onion, carrot and celery first.

Waste Avoidance Strategy

lentils, soy, vinegar – pantry

frozen spinach – freezer.

parmesan cheese – keeps for months in a container in the fridge.

Problem Solving Guide

lentils too crunchy – make sure you use unsalted water to cook the lentils as salt may cause their skins to toughen. And keep simmering (or boiling) until you’re happy.

mushy – this just means the lentils were over cooked. Next time keep a closer eye on them. Not much can be done at this stage.

spinach still frozen – you may need to give it a zap in the microwave to speed things up. Or just add to the pot and stir to break up the chunks as best you can.

bland – add more soy and vinegar.

Serving Suggestions

In big bowls with loads of parmesan. Or see above for suggestions as a side.

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