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Creamy Cumin Lentils

Creamy Cumin Lentils

Creamy Cumin Lentils

with Baby Spinach | Serves 2

Michael SteadmanPublished on June 06, 2023

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These creamy lentils will add a taste of indulgence to your sides. Ready in just 20 minutes, it’s a delicious side that both vegetarians and meat-eaters will love.

Tags:

Veggie

Allergens:

Celery

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1 carton(s)

Lentils

1 unit(s)

Garlic Clove**

1 bunch(es)

Flat Leaf Parsley

1 sachet(s)

Ground Cumin

10 grams

Vegetable Stock Paste

(Contains: Celery)

100 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Lentils

Nutritional information

Energy (kcal)219 kcal

Energy (kJ)917 kJ

Fat8.8 g

of which saturates4.4 g

Carbohydrate21.6 g

of which sugars2.4 g

Protein11 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Medium Saucepan

Cooking Instructions and Tips

Get Prepped

1

a) Drain and rinse your lentils in a sieve.

b) Peel and grate the garlic (or use a garlic press).

c) Roughly chop the parsley (stalks and all).

Cook the Lentils

2

a) Heat a drizzle of oil in a medium saucepan on medium heat.

b) Once hot, add the garlic and ground cumin. Cook, stirring, for 1-2 mins.

c) Pour in the water for the lentils (see pantry for amount) and bring to the boil, then stir in the veg stock paste and lentils. Simmer, stirring occasionally, until tender, 5-6 mins.

d) Once soft, add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins.

Finish and Serve

3

a) Stir half the soured cream and half the parsley through the lentils.

b) Bring to the boil, then remove from the heat and season to taste with salt and pepper.

c) Transfer your creamy lentils into a sharing dish and sprinkle over the remaining parsley. Drizzle over the remaining soured cream to finish.

Enjoy!

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