Serves 2

• 2 Brown Onions
• 5 Garlic Cloves
• 25g Fresh Parsley
• 20g Fresh Dill
• 1 tsp ground pepper
• 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
• 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
• 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 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 – 20 minutes
• Once the pasta is al dente (15 minutes), stir through the lentils, spinach and beans, adding more stock to thin it out if required.  Taste and season with salt and pepper.
• Crumble the feta in and mix just before serving.