Spinach with red lentils

Ingredients for 4 servings:

• 600 g spinach or chard
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of spring onions
• 200 g lentils, red
• 1 can of corn
• 600 ml vegetable stock
• 1 chili pepper(s) or cayenne pepper
• 100 g natural yogurt or sour cream
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious, simple and aromatic

Clean and wash the spinach, drain it, and roughly chop it. Peel and finely chop the onion and garlic. Heat the oil in a pan and sauté the onion and garlic. Add the lentils and stir well. Pour in the stock, cover, and reduce the heat to low. Cook the lentils for about 15 minutes, until they are almost soft. Drain the corn and stir it into the lentils along with the spinach. Season with salt and chili, and cook covered for a few minutes until the spinach has wilted. Wash the spring onions and slice them into fine rings. Stir the onion rings and yogurt into the spinach lentils. Serve with flatbread, rice, or potatoes. If you like, you can add fresh coriander leaves. However, since I’m not a coriander fan myself, I leave it out.