Beluga lentils with spinach

Ingredients

• 350 g Beluga lentils
• 2 shallots
• 1 bay leaf
• 1 sprig thyme
• 6 tbsp Olive oil
• 1 l vegetable broth
• 1 red bell pepper
• 200 g fennel (1 small bulb)
• 100 g spinach leaves
• 1 Garlic clove
• Salt
• Pepper
• 2 tbsp Red wine vinegar
• 1 tsp maple syrup
• 0.5 organic orange (zest and juice)

Instructions

1. 1.

   Rinse lentils in a sieve and drain well. Peel and finely dice shallots. Wash bay leaf and thyme sprig.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté shallots for 2 minutes over medium heat. Add lentils and sauté for 3 minutes. Add broth, bay leaf, and thyme sprig; simmer lentils over medium heat for 15–20 minutes.

3. 3.

   Meanwhile halve the bell pepper, remove seeds, wash, and slice into thin strips. Clean fennel, wash, and cut into strips. Wash spinach and pat dry. Peel garlic and slice.

4. 4.

   Heat 2 tbsp oil in a pan. Sauté fennel for 5 minutes over medium heat while stirring. Add pepper and garlic; cook for 5 more minutes. Add spinach and wilt for 1 minute. Season with salt and pepper.

5. 5.

   For the vinaigrette whisk vinegar, salt, pepper, maple syrup, orange zest and juice, and remaining oil together.

6. 6.

   Gently mix lentils with vegetables and vinaigrette and serve.