Riverford Wicked Leeks
Spring greens with lentils, chilli and coriander recipe image

Print Spring greens with lentils, chilli and coriander

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 & pepper


  1. First cook the lentils. Put them in a pan with the garlic and add enough water to cover.
  2. Bring to the boil, then reduce the heat and simmer for about 30 minutes, until tender, topping up the water if necessary.
  3. Drain, then season well and mix in the olive oil.
  4. For the spring greens heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes until softened.
  5. Add the shredded spring greens and season well. Cook, stirring, over a high heat until wilted.
  6. Stir in the lemon juice, lentils and coriander and adjust the seasoning.
want to cook with fresh ingredients? try one of our award winning veg boxes