Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish - perfect with lamb kofte or a tagine
- 2 tsp olive oil
- 4 shallots, finely chopped
- 250g pouch ready-to-eat Puy lentils
- 300ml reduced-salt vegetable or chicken stock
- 140g dried sour cherries
- 400g spinach
- small pack parsley, leaves picked and chopped
MethodAdd the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.
- 400g orzo pasta
- 2 tbsp olive oil
- 1 celery heart, chopped
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 2 x 400g cans cherry tomato
- 250g baby spinach
- 10 black olives, halved
- small handful dill, chopped
- small handful mint, chopped
- Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
- Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.
- 450g halved new potato
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 450g minced turkey
- 5 tbsp Madras curry paste
- 400g can chopped tomato
- 300ml/½ pt chicken stock
- 150g bag baby spinach
- Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.
- 500g pack wholewheat spaghetti
- 500g leaf spinach
- 3 tbsp olive oil, plus extra to serve
- 4 garlic cloves, finely sliced
- 2 tbsp red wine vinegar
- handful pine nuts
- 50g Parmesan, half grated, half shaved
- chilli flakes, to serve
- Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it’s completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
- Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.