Puy lentils with spinach & sour cherries
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Puy lentils with spinach & sour cherries

By Katy Gilhooly

Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish – perfect with lamb kofte or a tagine

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 270
  • fat 4g
  • saturates 1g
  • carbs 43g
  • sugars 18g
  • fibre 10g
  • protein 11g
  • salt 1.2g

Ingredients

  • 2 tsp olive oil
  • 4 shallots, finely chopped
  • 250g pouch ready-to-eat puy lentils
  • 300ml reduced-salt vegetable or chicken stock
  • 140g dried sour cherries
  • 400g spinach
  • small pack parsley, leaves picked and chopped

Method

  1. Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.

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