Lentils are a great source of fibre, protein and B vitamins.

This dish is perfect served with hot garlic bread for dipping and a green salad. Or, if you want, add bite size pieces of uncooked chicken breast to the pan when you sauté the onion, carrot, and celery.

Ingredients

• 200g sweet potato, peeled and cut into small chunks
• 100g carrot, peeled and finely chopped
• 50g red lentils
• 40g onion, finely chopped
• 15g celery, finely chopped
• 400ml fresh unsalted vegetable stock (click here for recipe)
• 1 tsp (5ml) extra virgin olive oil (or rapeseed oil)

Here’s what you do

1. Heat the oil in a large pan and sauté onion, carrot and celery on low heat for 5-10 minutes, or until softened.
2. Add the lentils and sweet potato and pour over the stock.
3. Bring to a boil, then turn down the heat, cover and simmer for 20 minutes or until vegetables are cooked and lentils have softened.

Makes 3 meals or 5 side portions