Summary

Ingredients

• 2 tablespoon butter
• 0.5 teaspoon ½ coriander, ground
• 1 onion (s)
• 0.5 liter ½ chicken broth (instant)
• 150 g lentils, red (washed and soaked for 1 hour)
• 500 g spinach, sorted and washed
• salt
• 1 lemon juice
• Black pepper
• 2 cloves garlic, cut into leaves

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Instructions

1. Melt a tablespoon of butter in a large, high pan, sweat the coriander briefly while stirring, add the onion and sauté until translucent. Deglaze with the chicken stock. Drain and pour in the lentils and bring to the boil. Cover and cook over a mild heat for 15 minutes, add a little water if necessary. The lenses should be soft and the liquid should be evaporated. In the meantime, put the spinach leaves dripping wet in a saucepan, season with salt. Cover and steam until the spinach collapses. Pour off and squeeze out gently by hand. Gently mix the spinach into the lentils. Drizzle the vegetables with lemon juice and season with pepper. Sauté the garlic in the remaining butter until golden, pour over the vegetables.
2. Tip: Serve as an accompaniment to omelets or grilled sausages.