Pic of Spring greens with lentils, chilli and coriander

Spring greens with lentils, chilli and coriander

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Vegetarian mains

Spring greens with lentils, chilli and coriander

Side Serves 4 50 min
Heralding the start of spring, these greens are delicious and packed with vitamins. Here they're paired with hot chilli and zesty coriander in a vegan dish that works either as a side or main.


for the lentils

  • 300g Puy lentils
  • 2 garlic cloves
  • 1 tbsp olive oil

for the spring greens

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 chilli, chopped
  • 500g spring greens, shredded
  • juice of ½ lemon
  • 1 tbsp fresh coriander, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min

First cook the lentils.

  • Step 1

    Put them in a pan with the garlic and add enough water to cover.
  • Step 2

    Bring to the boil, then reduce the heat and simmer for about 30 minutes, until tender, topping up the water if necessary.
  • Step 3

    Drain, then season well and mix in the olive oil.

For the spring greens

  • Step 1

    heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes until softened.
  • Step 2

    Add the shredded spring greens and season well. Cook, stirring, over a high heat until wilted.
  • Step 3

    Stir in the lemon juice, lentils and coriander and adjust the seasoning.

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