Curried lentils with spinach on rice cakes

Ingredients

For 1 serving

• Cooked lentils200 g
• Spinach100 g
• Cherry tomatoes5
• Curry powder1 teaspoon
• Spring onions1
• Extra virgin olive oil1 teaspoon
• Rice cakes2
• Nutritional yeast5 g
• Saltto taste

Method

1. Slice the spring onion, wash and quarter the cherry tomatoes; rinse and drain the lentils; wash the spinach.
2. Heat the oil in a frying pan over medium heat and fry the spring onion for 2 minutes, until soft; add the curry powder and toast it for 30 seconds, stirring, until fragrant.
3. Add the lentils and tomatoes and cook for 5 minutes, until the tomatoes soften and the mixture turns creamy.
4. Add the spinach and let it wilt for 1–2 minutes, then season with salt.
5. Spoon the mixture onto the rice cakes just before serving, so they stay crisp, and finish with the nutritional yeast.