Baked Lentils with Dill and Lemon

Ingredients

• Olive oil 1 tbsp
• Onion, finely chopped 1 large
• Garlic, minced 2 cloves
• Puy lentils, rinsed 200g
• Vegetable stock 500ml
• Lemon zest 1
• Lemon juice 1/2
• Fresh dill, finely chopped 30g
• Fresh spinach or kale, roughly chopped 50g
• Salt and freshly ground black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Heat the olive oil in a large, oven-safe frying pan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed puy lentils, vegetable stock, lemon zest, and a good pinch of salt and pepper to the pan. Stir well.
5. Bring to a simmer, then cover the pan tightly with a lid or foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the lentils are tender and most of the liquid has been absorbed.
6. Remove from the oven. Stir in the lemon juice and most of the chopped dill.
7. Add the spinach or kale and stir until it begins to wilt. If the mixture seems a little dry, add a splash more stock or water.
8. Serve immediately, garnished with the remaining fresh dill.