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So, if you’ve made the Beetroot, Feta and Lentil salad that I kicked off my Guardian recipe column with – or you have some lentils and spinach still kicking about, here’s a recipe for a quick warming winter dinner. It’s easy and filling – I love mine with pitta breads dunked in…

Serves two at 37p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.

1 onion, 5p (54p/1kg)

1 red chilli or pinch of dried flakes, 1p (£1.15/100g)

1 tbsp oil, 2p (£1.10/1l)

2 tsp cumin or turmeric, or a tsp each if you have them, 3p (£1.15/100g)

100g red split lentils, 18p (£1.80/kg)

1 stock cube, 3p 

200ml water

200ml natural yoghurt, 16p (80p/1kg)

130g spinach, 22p (£1.50/900g)

1 tbsp lemon juice, 3p

 

First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan or sauté pan with the spices and crumbled stock cube. Cook on a gentle heat for 10 minutes, until the onions have softened.

Thoroughly rinse the lentils and add to the pan, turn the heat up to medium, and stir through. Toast for a few minutes, before adding half the water (100ml). Stir in quickly – it will absorb quite fast.

Chop the spinach and add to the pan (if using frozen spinach just put it straight in, breaking it up with a wooden spoon as it starts to cook). Add the remaining water and stir through, until the spinach is wilted and the lentils are swollen.

Stir the yoghurt in and serve with fresh herbs – coriander or parsley or mint work well if you have them to hand – and a shake of lemon juice.

Leftovers can be thinned with a little stock to make a delicious soup, or tossed through pasta. Keep in the fridge for 2 days or freeze in an ice cube tray for easy portions.

 

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