Spinach with lentils

Yesterday we harvested spinach from the garden, which I wanted to eat it while it was as fresh as possible. I made this really simple lentil dish to serve with slow-roast pork.


  • 100g Puy or green lentils
  • 6 or 7 spinach leaves, finely chopped
  • 1 clove garlic, finely chopped (also from the garden)
  • Lemon juice
  • Extra virgin olive oil
  • 4 slices from a log of goat’s cheese


  1. Rinse the lentils in plenty of cold water.
  2. Add to a small pan and cover with cold water.
  3. Cover the pan with a lid, bring to the boil, then simmer.
  4. While the lentils are cooking, mix together equal quantities of lemon juice and olive oil.
  5. Add the chopped spinach to the pan of lentils and cook for about 3 or 4 minutes.
  6. Remove from the heat and drain away any liquid.
  7. Tip the lentils into a serving dish, then add the dressing and garlic. You need to do this while the lentils are still hot so they will absorb the flavours.
  8. Add seasoning to taste.
  9. Allow to cool a little then chop the goat’s cheese into small pieces and add to the lentils.
Lentils with spinach and goat's cheese

Lentils with spinach and goat’s cheese



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