Lentils added to soft and lightly caramelised vegetables in broth and served with a meaty sausage and buttered bread, make for a great midweek meal.
|2 Tbsp||Olive oil|
|1||Onion, finely chopped|
|2 stalks||Celery, strings removed and chopped into even sized pieces|
|1 large||Carrot, peeled and chopped into even sized pieces|
|350 g||Spinach, large stems removed|
|1 can||Brown lentils, 400g, drained and rinsed (Main)|
|1 cup||Vegetable stock, well flavoured and hot|
|2 Tbsp||Chopped parsley|
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- Heat the oil in a heavy-based saucepan over a low heat. Add the onion, celery and carrot, cover with the lid and allow the vegetables to soften, about 15 minutes, stirring occasionally to prevent them sticking. Remove the lid once soft, increase the heat a little and cook until golden.
- Meanwhile, wash the spinach, allowing any remaining water to cling to the leaves. Heat a large frying pan and place in the spinach (in 3-4 batches) without adding more water and cook over a medium heat until the spinach has wilted.
- Add wilted spinach to the vegetables with the lentils, stock and chopped parsley. Bring to a simmer and season with salt and freshly ground black pepper. Squeeze over the lemon juice and serve under barbecued sausages with buttered bread on the side.
If you prefer a smoother texture, chop onion, celery and carrot very finely before softening. Puree the lentils with a little of the measured hot stock and add puree to the cooked vegetables. Thin with remaining vegetable stock. Stir through wilted spinach and parsley.
For more nutritious meals for under $10 try our Crispy potato cakes with scrambled eggs and wilted spinach or Courgette and chickpea fritters.