Puy lentils with spinach & sour cherries

• olive oil↗2 tsp tsp
• shallots↗4

  finely chopped

• pouch ready-to-eat puy lentils250g g
• reduced-salt vegetable or chicken stock300ml ml
• dried sour cherries↗140g g
• spinach↗400g g
• small pack parsley↗

  leaves picked and chopped

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.