Lentil Skillet with Lemon and Spinach

Nutrition · per serving

Steps

1. 1

   Rinse the lentils thoroughly in a sieve and drain. Wash the lemon in hot water, finely grate the zest, then squeeze out the juice.

   160 g green lentils, dried
2. 2

   Heat the olive oil in a large, deep skillet. Sauté the onion, carrots and celery over medium heat for 4 minutes, until the vegetables begin to soften.

   1 tbsp olive oil1 small onion, finely diced2 carrots, thinly sliced2 stalks celery, finely sliced
3. 3

   Stir in the garlic and cumin and toast for 30 seconds, until fragrant. Do not let the garlic brown.

   2 cloves garlic, finely chopped1 tsp ground cumin
4. 4

   Add the lentils, chopped tomatoes, vegetable stock, salt and pepper. Bring to a boil, then cover and simmer gently for 16 to 18 minutes, stirring occasionally. The lentils should be tender but still have some bite; add a little water if needed.

   160 g green lentils, dried400 g canned chopped tomatoes350 ml vegetable stock1/2 tsp salt1/4 tsp black pepper
5. 5

   Fold in the spinach and cook for a further 2 minutes, until wilted.

   100 g baby spinach
6. 6

   Stir in the lemon zest and juice along with the parsley. Adjust the seasoning and serve the skillet piping hot.

   1 unwaxed lemon15 g parsley, roughly chopped

Origin & History

Lentils have been part of France’s peasant cuisine for centuries and are especially prized in central France, around Le Puy. The combination of root vegetables, herbs and lemon is a modern, lighter interpretation of classic French vegetable dishes.