Thursday, 8 May 2014

Lentils folded into Yogurt, Spinach, and Basil

I had a small amount of lentils at the back of my cupboard, nothing more than a 1 person serving. This was the perfect recipe to use them up.It was quick and simple and tasty. I served it over lettuce in a wrap but it would be just as nice, as the original recipe suggested, over some sourdough bread. Or if you're not a fan of carbs, just the lettuce.

Lentils folded into Yogurt, Spinach, and Basil (from 101 Cookbooks)
(Serves 4)

70g pine nuts or chopped walnuts
85g baby spinach or arugula, sliced
40g basil leaves, sliced
120g cooked lentils
2 tbsp parsley, chopped
1 garlic clove, minced
juice 1 lemon
250g plain Greek yogurt
3tbsp extra virgin olive oil
salt and pepper

Heat a small frying pan over a medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 mins. Lay them out on a chopping board to cool, then chop them roughly to the size of the lentils.

Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic. Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, and then pour in the olive oil, stirring, as you do, to combine. Season. Finally, fold the nuts into the dish, and finish with a drizzle of oil.

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