Ingredients

  • 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
  • maldon sea salt
  • freshly ground black pepper
  • 150 ml natural organic yoghurt

Method

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

    • You might also like

    Apple, chard and lentil salad
    Beetroot, carrot and orange salad