This was the quickest meal of the week, which was perfect for a friday night especially as I was late finishing work. The recipe for the braised lentils and preserved lemons are from the Petite Kitchen. I think the preserved lemons are a must for this recipe – they added an interesting flavour to the meal.
I put on the brown rice to cook before I started on the braised lentils and served it with a handful or two of baby spinach which cooked in the heat in the bowl, and some grated parmesan. Quick, easy, yum.