Crumbly Red Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g lentils, red
- 120 ml water
- 100 ml coconut milk
- some maple syrup and lemon salt to season
- 1 lemon (s), (untreated), the zest
- 150 g spinach, fresher
- 200 g tomato (s), chunky
- 2 cloves garlic
- some olive oil
- some herbal salt, for seasoning
- some parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Heat the water and coconut milk, add the lentils and cook for about 10-12 minutes until firm to the bite. In the last 5 minutes add the lemon zest. Season to taste with lemon salt and maple syrup.
- Wash the spinach. Peel and finely dice the garlic. Heat the olive oil in a saucepan and add the garlic, fry (it shouldn`t take color). Now add the spinach. Put the lid on the saucepan and let the spinach collapse. Simmer for 4-5 minutes, stirring occasionally and then add the tomatoes. Bring to the boil again. Season to taste with herb salt.
- Garnish the lentils on the plate with the parsley and add the tomato spinach.
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