Name: Warm lentil & spinach salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: french
Ingredients: 18.20 gm olive oil; 1 red onion, cut into thin wedges; 2 small fresh red chillies, deseeded, finely chopped; 1 45g can anchovy fillets, drained, finely chopped; 2 400g cans brown lentils, rinsed, drained; Freshly ground black pepper; 80g baby spinach leaves, washed, dried; 125.00 ml fresh coriander leaves; 42.00 gm fresh lemon juice; 36.40 gm extra virgin olive oil; Pan-fried fish fillets (like snapper, blue eye trevalla or salmon), to serve; Lemon wedges, to serve

Warm lentil & spinach salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Ingredients:

1 red onion, cut into thin wedges
2 small fresh red chillies, deseeded, finely chopped
1 45g can anchovy fillets, drained, finely chopped
2 400g cans brown lentils, rinsed, drained
Freshly ground black pepper
80g baby spinach leaves, washed, dried
125.00 ml fresh coriander leaves
42.00 gm fresh lemon juice
Pan-fried fish fillets (like snapper, blue eye trevalla or salmon), to serve
Lemon wedges, to serve

Instructions:

In a medium frying pan over medium heat, heat the olive oil. Add the onion and cook uncovered, stirring occasionally, until almost soft, about 2 minutes. Stir in the chillies and anchovies and cook for 1 more minute until the onion is soft.
Stir in the lentils over medium heat for 2 minutes until heated through and well combined, being gentle not to crush them. Season with pepper to taste.
Combine spinach and coriander in a large serving bowl. Add the lentil mixture, then drizzle with lemon juice and extra virgin olive oil. Gently toss everything together and serve immediately with fish and lemon wedges.

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