Summary

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

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Instructions

1. 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.
2. 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.
3. Garnish the lentils on the plate with the parsley and add the tomato spinach.