Stewed lentils with quinoa, spinach and lemon

Ingredients

For 1 serving

• Cooked lentils200 g
• Quinoa45 g
• Spinach150 g
• Canned peeled tomatoes120 g
• Onion30 g
• Garlic1 clove
• Lemon juice10 ml
• Cumin0.5 teaspoon
• Extra virgin olive oil8 g
• Saltto taste

Method

1. Rinse the quinoa in a sieve until the water runs clear and cook it in boiling salted water for 15 minutes, until tender; drain.
2. Meanwhile peel and chop the onion and garlic; wash the spinach; rinse the cooked lentils.
3. In a frying pan heat the oil over a medium-low heat and fry the onion, garlic and cumin for 3 minutes, until the onion is soft and the cumin fragrant; add the crushed peeled tomatoes and the lentils, season with salt and cook for 10 minutes, until the sauce thickens.
4. Add the spinach and stir for 2 minutes, until wilted.
5. Serve the lentils over the quinoa with a drizzle of lemon juice.