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Creamy Cumin Lentils

Creamy Cumin Lentils

With Baby Spinach | Serves 2

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.

Tags:
Rapid
Veggie
Allergens:
Milk

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 war 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
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

1

Lentils

1

Garlic Clove

1

Flat Leaf Parsley

1

Ground Cumin

1

Vegetable Stock Powder

100

Baby Spinach

99

Soured Cream

(Contains Milk)

Not included in your delivery

75

Water for the Lentils

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Nutritional information

Energy (kcal)229 kcal
Energy (kJ)959 kJ
Fat10.5 g
of which saturates5.7 g
Carbohydrate21 g
of which sugars2.5 g
Protein10.5 g
Salt1.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep It
1

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).

Cook Away
2

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

Finish Up
3

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!

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