Heat the oil in a large pan and gently soften the chopped shallot for five to ten minutes
Add the stock and bring to the boil, then add in the lentils
Cook for 20 minutes till the lentils are soft
Add in the spinach (it will look like far too much) and cook for 3-5 minutes till the spinach is wilted and soft
Blitz the mixture with a stick blender or in a liquidiser. Don't try to get a completely smooth mixture, the lentils should add a nice nuttiness.
Season with salt and pepper
Serve as is, or with a dollop of low fat yogurt or creme fraiche
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