Ingredients
Ingredients
2 tsp olive oil
4 shallots, finely chopped
250g pouch ready-to-eat puy lentils
300ml reduced-salt vegetable or chicken stock
140g dried sour cherries
400g spinach
small pack parsley, leaves picked and chopped
Direction
Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.