Lentil lunch bowl
vegan
( Serves 1)
Cooking Time: 5
Ingredients
- Lentils 140 grams/ml
- Olive oil 10 grams/ml
- Onion 10 grams/ml
- Spinach 30 grams/ml
- Lemon 5 grams/ml
- Sourdough 70 grams/ml
- Cucumbers 20 grams/ml
Instruction
methods
- fry the onion in the oil.
- add the lentils (precooked) and the chopped spinach and fry for a few minutes.
- garnish with lemon juice and black pepper
- serve with toasted sourdough drizzled in olive oil with a dollop of chutney
Extra Notes
Instagram Tags
@sophie.coxon
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