Page title and description

Vegetarian mains
Spring greens with lentils, chilli and coriander
Ingredients
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
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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.