ingredients (serves 4)

Lovely on it’s own for a quick lunch or served with fish for a main meal

  • 225 g puy lentils
  • 3 handfuls baby leaf spinach
  • bunch parsley – roughly chopped
  • bunch coriander – roughly chopped 
  • 4 tablespoons extra virgin olive oil
  • 1 lemon – zest and juice
  • 1 lime – zest and juice
  • maldon sea salt
  • freshly ground black pepper
  • 150 ml natural organic yoghurt

method

  1. Cover the lentils with cold water and bring to the boil
  2. Cook for about 25 minutes until tender
  3. Drain well and season with salt and pepper
  4. Add the olive oil, lemon and lime zest and juice
  5. Taste and adjust seasoning
  6. Over a high heat stir in the spinach and herbs until just wilted
  7. Stir in the yoghurt and serve
  8. Great served with salmon or chicken, wrapped in parma ham

Adapted from Jamie Oliver – just fab!!