INGREDIENTS
- 1 400 g tin of Valgrì Lentils
- 1 onion
- 1 spring onion
- 40 g bulgur
- 2 potatoes
- 400 ml vegetable stock
- 6 cubes of defrosted spinach
METHOD
Soften the onion and spring onion with a drizzle of oil.
When soft add the bulgur, already rinsed under running water.
Finally add the potatoes cut into pieces, the spinach and the stock.
Cook for about 40 minutes/1 hour and finally add the lentils.
