Ingredients
Method
Ingredients
- 500g frozen spinach
- 3 dl green lentils
- 40g pine nuts
- 1 tablespoon olive oil
- 2 yellow onions
- 1 clove of garlic
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 tablespoon paprika
- 4 dl cream
- 1 tablespoon chicken broth
- 1 teaspoon freshly pressed lemon juice
- A pinch of nutmeg
- 150g feta cheese
- Salt and pepper
- Fresh chervil for garnish (can be replaced by parsley)
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Method
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1Defrost the spinach. Boil the lentil and fry the pine nuts in olive oil in your Le Creuset Shallow Casserole. Put the pine nuts aside. Chop onions and garlic and add it to the pan alongside butter. Let it fry momentarily, until the onions are soft, and then add flour and paprika.
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2Add cream and chicken broth. Pour the spinach evenly into the put, stir, and let it cook. Season with lemon, nutmeg, salt, and pepper.
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3Pour in the cooked lentil. Add the feta, and sprinkle with the pine nuts. Garnish with the fresh chervil/parsley.
