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🍽️ Beluga lentils with spinach

421 kcal · 30 min · 4 servings

Ingredients

• 350 g Beluga lentils
• 2 shallots
• 1 bay leaf
• 1 sprig thyme
• 6 tbsp olive oil
• 1 l vegetable broth
• 1 red bell pepper
• 200 g fennel (1 small fennel bulb)
• 100 g leaf spinach
• 1 clove garlic
• salt
• pepper
• 2 tbsp red wine vinegar
• 1 tsp maple syrup
• 0.5 organic orange (zest and juice)

Instructions

1. 1. Rinse the lentils in a sieve under running water and let them drain well. Peel the shallots and cut them into fine cubes. Wash the bay leaf and thyme sprig under running water.
2. 2. Heat 1 tablespoon of oil in a pot. Fry the shallots in it for 2 minutes over medium heat. Add the lentils and simmer them for 3 minutes. Add the broth, the bay leaf, and the thyme sprig, and let the lentils cook over medium heat for 15 to 20 minutes.
3. 3. Cut the bell pepper in half lengthwise, remove the seeds, wash it, and cut it into thin strips. Trim the fennel, wash it, and cut it into strips. Wash the spinach and shake it dry. Peel the garlic and slice it.
4. 4. Heat 2 tablespoons of oil in a pan. Fry the fennel in it for 5 minutes, stirring occasionally, over medium heat. Add the bell pepper and garlic and fry for another 5 minutes. Add the spinach and simmer for 1 minute. Season with salt and pepper.
5. 5. For the vinaigrette, whisk the vinegar with salt, pepper, maple syrup, orange zest and juice, and the remaining oil.
6. 6. Gently mix the lentils with the vegetables and the vinaigrette and serve.

Nutrition per serving

• kcal: 421
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 43 g