Lentils with feta and spinach

Ingredients for 1 servings:

• ½ onion(s)
• 1 clove(s) garlic
• 1 tsp oil
• 80 g lentils, red
• 200 g leaf spinach, frozen, chopped
• 90 g feta cheese or sheep’s cheese, reduced fat
• 250 ml vegetable stock
• salt and pepper
• 1 pinch(s) coriander powder
• 1 pinch(s) cumin powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

High in protein, vegetarian

Wash the lentils thoroughly and cook according to the package instructions in plenty of vegetable broth for 7-20 minutes, until tender. How tender is a matter of taste; I personally like them porridge. In the meantime, finely chop the onions and garlic and sauté briefly in oil, then add the spinach, thaw, and let warm through. Season the spinach with salt, pepper, and coriander. Season the lentils with salt, being careful because of the broth and cheese, and cumin. Dice or crumble the cheese (full-fat, of course), and add half each to the spinach and lentils. Stir once, then serve. 625 kcal per serving.