Creamy mustard and spinach lentils

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

This simple recipe uses canned green lentils to make a quick lunch, but if time allows dried lentils don’t take that much longer to cook and are more economical to buy. A crumbly goats’ or sheep’s cheese is scattered over the top just before serving, but this could easily be smoked bacon if you’re looking for an easy-to-adapt meal. A slice of country-style bread griddled until golden and crisp then rubbed with the cut side of a clove of garlic is the perfect accompaniment.