Warm salad with spinach and lentils
Today, I had a fridge full of half-eaten vegetables. I am not great with left-overs, so I’m on a mission to be better at using up food that I have in the fridge instead of always shopping for more. This is what I had in my fridge today, but you can use whatever you have in yours. I would always use lentils, spinach and chili, apart from that- knock yourself out! 😉
Chop finely and fry quickly in a pan:
- red onion
- zucchini (squash) – put half in the pan now, save the other half for later
- yellow pepper
Add to the pan just before serving:
- cherry tomatoes, halved
- lentils, cooked and rinsed
- the other half of the zucchini, finely chopped
Fry for a few seconds- until the spinach has just wilted. The zucchini should be crunchy!
- Soy sauce
- a little bit of Mango Chutney
- lime juice
- coriander, chopped
- salt and pepper
Mix, taste and pour over the salad.
Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.