Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Creamy lentils with spinach and thyme
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 200g brown lentils
- olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 clove garlic, crushed
- 1/2 a small bunch thyme, leaves picked
- 1 bay leaf
- 400ml vegetable stock
- 200g baby spinach
- 200g tin half-fat coconut milk
- 1/2 lemon, juiced
Method
- STEP 1
Rinse the lentils really well in two changes of water, then leave to drain in a sieve.
- STEP 2
Heat 1 tsp oil in a large pan and fry the onion and carrot with a pinch of salt for 5 minutes, until soft, then add the garlic, half the thyme and the bay leaf. Fry for a minute then stir through the lentils.
- STEP 3
Add the veg stock, season, and simmer for 40-50 minutes until the lentils are tender and creamy. Top up with water if they start to stick to the bottom of the pan.
- STEP 4
Stir through the remaining thyme, spinach and coconut milk and simmer until the spinach wilts then season again if it needs it and stir through the lemon juice, to serve.
