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.
Flat Leaf Parsley
Vegetable Stock Powder(ContainsCelery)
Water for the Lentils
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!