Lovely lentils recipe
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.
- 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
- 1 tsp (5ml) extra virgin olive oil (or rapeseed oil)
Heat the oil in a large pan and saute onion, carrot and celery on low heat for 5-10 minutes, or until softened.
Add the lentils and sweet potato and pour over the stock.
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
Have you tried?
A nutritious and delicious plant-based meal to give toddlers a veg boost, and introduce tiny tastebuds to mild spices. The scrummy combination of tender cauliflower, sweet tomatoes and protein-packed red lentils, in a mildly-spiced coconut sauce, is sure to put big smiles on little faces. We've also served soft Basmati rice on the side, so little diners can be in charge of mixing it into their Dhal. Lots of fun for curious little foodies. Suitable for vegetarians and vegans.View Product