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Nici Wickes serves up this healthy recipe in episode 4 of World Kitchen.
Cook the lentils in salted water until almost tender (use twice amount of water as lentils, add more as they cook if required). Drain. In a pan, saute the capsicums and onions for 4-5 minutes. Add a splash of vinegar and cover. Once the vegetables have softened remove from the heat. Add the pine nuts, currants, lentils and spinach and serve either hot, warm or room temperature.
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