Spinach with lentils and pepper



Ingredients for four people:

- 250 g of lentils.

- 400 grams of spinach.

- 1 red pepper.

- 1 onion.

- 1 � tablespoons olive oil.

- Salt

- A sprig of sage.


- Soak the lentils in cold water for 2-4 hours.

- Rinse the lentils in cold water and place in a saucepan with a couple of liters of water. Bring to a boil and simmer for 60 or 75 minutes with a sprig of sage.

- While the lentils are being cooked, chop the onion and pepper and cut the spinach into small pieces. Saute the three in a pan with olive oil.

- Add the lentils, stir for 1 minute. Salt to taste.

- Beat the mixture with a mixer

- The lentils and spinach puree is ready to serve.

How to serve

Serve it hot as a first course for lunch

punto rojo More information about other spinach and nutrition in the listing above

*Related information: More information about spinach

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