Roast lamb shoulder with bay leaves and juniper
In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper - perfect for Sunday lunch
Puy lentils with spinach & sour cherries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp olive oil
- 4 shallotsfinely chopped
- 250g pouch ready-to-eat puy lentils
- 300ml reduced-salt vegetable or chicken stock
- 140g dried sour cherries
- 400g spinach
- small pack parsleyleaves picked and chopped
Nutrition: per serving
- kcal270
- fat4glow
- saturates1g
- carbs43g
- sugars18g
- fibre10g
- protein11g
- salt1.2g
Method
step 1
Heat the oil in a medium saucepan. Add 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.
