Lean Garlic Butter Green Lentil with Soft Polenta, Tenderstem & Spinach
Ready in about 21 minutes, this hearty green lentil and soft polenta dish is built for fat-loss phases — 458 kcal and 26g protein.
Ingredients
- 200g lentils
- 160g polenta
- 80g tenderstem broccoli
- 80g spinach
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the tenderstem and spinach, then measure out the sauce ingredients.
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2
Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the tenderstem and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: soft polenta first, then the veg and green lentil, spooning over any remaining sauce. Finish with the chopped parsley.
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