Super Quick Lentils with Spinach & Yoghurt

Some version of this dish is always on high rotation in my house. It’s quick, nutritious and filling. It can be served at room temperature in summer or hot in winter. The greens can change with whatever is available at the time.

Right now I’m using English spinach, wombok or peppery rocket. In winter I like to stir through silverbeet, kale or cavolo nero.

Feeding a crowd, or got extra green veg that’s looking a bit the worse for wear this recipe is super easy to scale up. You can cook your lentils from scratch if you’ve got the extra time.

Or as is most likely use a can (or two).

The beauty of this recipe is that it’s so easy to customise. No lentils, use cannellini, borlotti, chickpeas or whatever you’ve got.

And if you’re short on time just top it with a dollop of natural yoghurt and bang you’re done. No lemons? If you’re a cumin fiend like me, add a pinch into your yoghurt and give it a good stir.