Lentils with spinach and soy sauce recipe

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By Richard Mortimer
By Richard Mortimer
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Lentils with spinach and soy sauce

Ingredients

1 cup (200g) basmati rice
2 tablespoons olive oil
1 large carrot, diced
1 garlic clove, finely chopped
2 x 400g cans lentils, rinsed, drained
300g baby spinach
1 tablespoon light soy sauce
lemon wedges, to serve
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Preparation

Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.

Meanwhile, heat oil in a large saucepan on medium. Add carrot and garlic. Cook for 5 minutes, stirring every now and then, until soft and starting to colour.

Stir in lentils, spinach and soy sauce. Cook for another 3 minutes, covered, until spinach wilts. Serve with rice, lemon wedges and a grinding of black pepper.

If you enjoyed this Lentils with spinach and soy sauce recipe then browse more Modern Australian recipes, nut-free recipes, egg-free recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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