Lentils with mushrooms and spinach

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  • This is a really earthy and filling side dish. It goes well with roasted or pan fried white meat such as chicken or pork, a nice piece of pan fried cod or served with griddled halumi cheese.
  • Ingredients:
    • 250g puy lentils (I bought ready cooked ones)
    • 1 small onion, finely chopped
    • 1 garlic clove, crushed
    • 150g sliced mushrooms
    • 2 tablespoons chopped fresh thyme or oregano (not essential
    • 250g spinach
    • 3 tablespoons of plain greek yoghurt
    • 50g grated Parmesan cheese
    • Olive oil
    • Salt and pepper to taste

    Method:

    1. Gently fry the onion, garlic and mushrooms in a couple of teaspoons of olive oil until soft
    2. Add the lentils and warm through
    3. Then add the fresh herbs and spinach and allow to wilt down
    4. Add the salt and pepper to taste and stir everything until mixed through
    5. Take off the heat and then stir throught the Greek yoghurt and Parmesan cheese. If you’re using fat free yoghurt you can expect this to separate slightly but it’s still delicious
    6. Add a dollop of butter or drizzle with olive oil to add a bit of shine if you like.

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