Green lentils, sundried tomatoes and spinach served with roasted bread and egg

Ingredients for 2

2,5dl green lentils

2-3 cloves of garlic

1 bay leaf

Salt

Pepper

Dried chilli flakes

1dl sundried tomatoes

200gr spinach

2 bread slices

Olive oil

2 eggs

Process

In a pot with high sides place lentils, cover with 1L water, bring to a boil then drain. Transfer lentils back to the cooking pot and cover with fresh 1L water, add the garlic, bay leaf, salt and pepper. Bring to a boil and cook for around 10-15min. Drain.

In a skillet with high sides, on some olive oil, fry the chilli flakes and the garlic until the garlic develops some colour, then add the spinach, salt and pepper. Cook for a few minutes or until spinach becomes soft. Add the cooked lentils, reheat if needed, then turn of the heat and add the sundried tomatoes.

Serve topped with olive oil and garlic roasted bread and pan fried egg. 

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