Green food: something of a controversial subject amongst the small people in my house. I hate to think of them as picky eaters but four-year-old R, who was doing so well, is now back on an anti-green mission, even refusing to eat shop-bought pesto. He wasn’t very keen on this, in fact it reduced him to tears, but his little sister gobbled her plate up and I thought it was really tasty so I’m counting this as a success. I like the fact that it includes lentils, a great source of non meat-based protein.
This recipe is adapted from one called Lemony Spinach Pasta with Brown Lentils from the A Girl Called Jack cookbook.
Ingredients (serves 2 adults and 2 children)
50g green lentils
150g fresh spinach, washed
1 clove garlic
Zest and juice of a lemon
2 tbsp olive oil
Crush the garlic and add to a bowl. Finely chop the spinach and add to the garlic. Mix in the lemon juice and zest and the oil, and mix well.
Bring a pan of water to the boil and add the green lentils. Cook for 10-12 minutes, then add the pasta and cook both together for 10-12 minutes until cooked.
When the pasta and lentils are done drain well. Stir through the spinach mixture and serve with grated cheese and salad.