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Creamy Cumin Lentils

Creamy Cumin Lentils

With Baby Spinach | Serves 2

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Our Creamy Cumin Lentils with Baby Spinach will add a taste of indulgence to your sides. We’ve taken lentils, given them a kick with cumin and added soured cream for that extra decadent touch. Finished with tender, wilted baby spinach and ready in just 20 minutes, it’s a special side that both vegetarians and meat-eaters will love.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Brown Lentils

1 clove

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 sachet

Ground Cumin

1 sachet

Vegetable Stock Powder


1 bag(s)

Baby Spinach

100 grams

Soured Cream


Not included in your delivery

75 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1052 kJ
Energy (kcal)252 kcal
Fat11.0 g
of which saturates6.0 g
Carbohydrate23 g
of which sugars3.0 g
Protein11 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Drain and rinse your lentils in a sieve. b) Peel and grate the garlic (or use a garlic press) and roughly chop the parsley (stalks and all).


a) Heat a splash of oil in a saucepan over medium heat, add the garlic and ground cumin. b) Cook, stirring, for 1-2 mins, then add the water (see ingredients for amount). c) Bring to the boil then stir in the stock powder and lentils, simmer for 5-6 mins, stirring occasionally. d) Add the spinach to the lentils in handfuls and cook until wilted and piping hot, 2-3 mins


a) Stir half the sour cream and half the parsley through the lentils (see ingredients for amount). b) Bring to boil, then remove from the heat and season to taste with salt and pepper. c) Pop the lentils into a sharing dish. d) Sprinkle over the remaining parsley. Enjoy!