Smooth lentils, spinach, tomato in mustard sauce

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Recipe by Damaris Beems Course: MainsCuisine: Mediterranean




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Spinach is my favorite. Lentils are my favorite. I love mustard. Well, that translates into a win win win for me with this dish. It is tasteful. It is outspoken. It’s ready in a jiffy. I would serve it with a delicious thick toasted slice of bread with fried garlic on it.


  • 400 gram 400 fresh spinach

  • 1 can 1 lentils

  • 3 3 onions

  • 3 cloves 3 garlic

  • 3 large 3 ripe tomatoes

  • 1-3 table spoons 1-3 mustard

  • olive oill

  • 1 splash 1 plant based creme fraiche

  • salt and pepper


  • Finely chop the onions and garlic and fry them well in a deep frying pan. Add the spinach and let it wilt over medium heat. Then add the chopped tomatoes. And let these also lose quite a bit of their moisture over medium heat. If you have the tomato sprig, add it to the sauce. It gives off a wonderfully deep tomato flavour. Then add the lentils. Stir well.
  • Then add the mustard to taste, as well as the salt and pepper. You can add a splash of crème frache if you want to make it even creamier.

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