Green Herby Lentils with Pasta – Mob

Ingredients

  • 2 Brown Onions
  • 5 Garlic Cloves
  • 25g Fresh Parsley
  • 20g Fresh Dill
  • 270g Spinach
  • 450ml Vegetable Stock
  • ½tsp Ground Turmeric
  • 1tbsp Dried Mint
  • 75g Pasta
  • 100g  dry Green Lentils (cooked)
  • 400g Cooked Black Beans
  • 100g Feta
  • 40g Dried Sour Cherries (optional)
  • 1 tbs nutritional yeast
  • ½ tbsp Olive Oil

Method

  • Peel and thinly slice the onions and garlic.  Finely slice the parsley and dill – stalks and all
  • Put half the spinach in the blender, add the vegetable stock and blend until smooth.  Chop the rest of the spinach and set aside
  • Place a large frying pan over a medium heat with a generous drizzle of oil.  Once hot, cook the onions for 5-10 minutes until a deep golden brown.  Transfer half into a brown and set aside
  • Add the garlic, turmeric, dried mint, dill, chopped spinach, nutritional yeast and parsley to the frying pan along with the pasta.  Cook until fragrant – about 5 minutes
  • Pour a ladle of spinach stock over the pasta, then cook, stirring until the pasta absorbs the liquid, adding another ladleful and continue to stir, adding more until the pasta is al dente – roughly 15 minutes
  • Once the pasta is cooked, stir through the lentils and beans, adding more spinach stock to thin it out.  Taste and season with salt and pepper.
  • Crumble the feta in and mix just before serving.