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BUTTERED BALSAMIC LENTILS WITH SPINACH AND GARLIC

Eleanor Ozich DINNER LUNCH VEGETARIAN


These buttered balsamic lentils with spinach and garlic make a beautiful base for a meal. A wholesome dish that is incredibly easy to make and are absolutely bursting with flavor. The garlic infused lentils make this dish some-what hearty and filling.  Each mouthful leaves a delicious buttery yet tangy taste lingering in your mouth, leaving you wanting more.

2 cans of lentils, drained and rinsed
3 tbsp butter (or olive oil)
6 cloves of garlic, roughly chopped
4 large handfuls of baby spinach, kale or silverbeet, finely chopped
1 tbsp balsamic vinegar
juice of a lemon 
sea salt
pepper

In a large skillet on medium heat, melt the butter until sizzling. Add the lentils, garlic, spinach, balsamic vinegar, and a pinch of salt and pepper. Toss the lentils around in the butter.
Cook for 2-3 minutes or until it smells nutty and fragrant. Squeeze over the lemon juice then serve.

Serves 4 as a side, or 2 as a light meal 


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