Puy Lentils with Spinach & Sour Cherries
Earthy, hearty, and beautifully vibrant, our Puy Lentils with Spinach & Sour Cherries is a power-packed dish. The nutty lentils blend seamlessly with tender spinach and bursts of tangy sour cherries, creating a bold vegetarian meal that’s full of texture and layered flavor.
Serving Details
- Serves: 4 people
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutritional Ingredients
- Puy lentils (200g, rinsed)
- Vegetable stock (600ml)
- Olive oil (2 tbsp)
- Red onion (1 large, finely chopped)
- Garlic (2 cloves, minced)
- Baby spinach leaves (150g)
- Dried sour cherries (80g)
- Red wine vinegar (1 tbsp)
- Fresh parsley (small bunch, chopped)
- Salt and pepper (to taste)
Method
- Place the Puy lentils in a pan with the vegetable stock. Bring to a simmer and cook for 20 minutes or until tender but still holding their shape. Drain if necessary.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add the chopped red onion and garlic, and cook until softened.
- Add the cooked lentils to the onion mixture and toss to combine.
- Stir in the baby spinach leaves and allow them to wilt slightly.
- Fold through the sour cherries and red wine vinegar. Season well with salt and pepper.
- Finish with a sprinkle of fresh parsley and serve warm or at room temperature.
Frequently Asked Questions (FAQs)
Can I substitute Puy lentils with another type?
Green lentils are the best alternative, but avoid red lentils as they tend to break down too much.
What can I serve with this dish?
It’s perfect on its own or served alongside roasted vegetables, grilled chicken, or feta cheese.
Are dried sour cherries necessary?
Sour cherries add a unique tang, but you can substitute with dried cranberries if needed.
