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.
Ingredients
- 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
Method
- Rinse the lentils in plenty of cold water.
- Add to a small pan and cover with cold water.
- Cover the pan with a lid, bring to the boil, then simmer.
- While the lentils are cooking, mix together equal quantities of lemon juice and olive oil.
- Add the chopped spinach to the pan of lentils and cook for about 3 or 4 minutes.
- Remove from the heat and drain away any liquid.
- 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.
- Add seasoning to taste.
- 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