This is a heartwarming dish fit for cold January evenings, it is perfect to accompany any cut of meat and would be especially delightful with a steak or a Barnsley chop, however I chose a slightly healthier option and served it with a lean Turkey steak.
Ingredients (2 people)
1 tin of cooked green lentils in water, 1 red onion, 2 tomatoes, 10 button mushrooms, 125g baby spinach, 1 pint beef stock (or veg if you prefer), 1tsp ground coriander, 1/4tsp ground cloves, 2tbsp olive oil, salt and pepper to taste.
Finely dice the red onion and tomatoes and gently fry in a little oil in a large pan until softened. Quarter the mushrooms and add to the pan to cook for a further 7 minutes. Add the coriander and clove powders, stock and drained lentils, bring to the boil and simmer uncovered for 6 minutes. Next add the spinach, put a lid on and cook for a few minutes until the spinach has just wilted. Season to taste, stir very well and serve.
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