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Pick n Pay


For Serving


  1. Toss onion with vinegar and sugar, then leave to pickle.

  2. Cook lentils in salted water until just tender.

  3. Drain and set aside.

  4. Heat butter in a saucepan and saute leeks until soft.

  5. Add garlic and fry until fragrant.

  6. Pour in wine and cook until almost evaporated.

  7. Toss in spinach and cook for 1 minute or until soft.

  8. Stir through cream and lentils. Season.

  9. Serve with broccoli, greens, pickled onions and garlic bread.