Warm Dill Lentils with cumin, spinach and yoghurt

Tinned lentils are such a store-cupboard hero for speeding up your cooking, and here they not only provide hearty substance but are also a great carrier for the cumin-spiced spinach and braised dill. I really enjoy these lentils as they are, but add some grilled sausages or white fish if you’d like a fuller meal.

Serves 4

Takes 25 minutes

-

2 white onions

3 tbsp olive oil

¼ – ½ tsp sea salt flakes

2 garlic cloves, peeled and crushed

3 tsp ground cumin

200g baby leaf spinach

1 large bunch dill (approx 20g), roughly chopped

2 × 400g tins green lentils in water, rinsed

and drained

1 lemon

3 tbsp natural yoghury

First, peel and slice the onions into half-moons, as finely as you can. Place the oil in a large frying pan then cook the onion with ¼ tsp salt over a low heat for 8 minutes.

Add the garlic and cumin and cook for a further 5–6 minutes until the onion is really soft and sweet.

Meanwhile, rinse the spinach under plenty of cold water and drain completely, squeezing out any excess moisture. Add the dill to the onion along with the drained lentils and spinach. Zest in the lemon and squeeze in the juice of half, then increase the heat to high. Cover with a lid and steam for 1 minute until the greens are wilted but still retain some shape.

Check the seasoning: you may want to add more salt and lemon juice.

Divide the lentils between your plates then dollop over the yoghurt and serve.