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Herbed lentils with spinach and tomatoes

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
100g french lentils
500ml water
2 tbsps olive oil
2 tbsps diced shallots
90g baby spinach leaves
200g halved grape tomatoes
30g chopped fresh basil leaves
30g chopped fresh flat-leaf parsley
30g chopped fresh mint leaves
2 tbspw fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1) Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

2) Heat the olive oil in a large frying pan over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute.

3) Stir in the lemon juice, salt and pepper and serve.

Per Serving:

Calories 235; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 11 g; Carb 33 g; Fiber 9 g; Cholesterol 0 mg; Sodium 330 mg

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,

Good source of: Potassium

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