Puy lentils with spinach & sour cherries
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
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
-
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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