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.
Prep time
10 mins
Cook time
35 mins
Serves
3
Difficulty
Easy
- 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?
Our plant based Veg Chilli & Rice is a winner of a dinner. We pack it full of delicious veg, and protein-rich pulses, to make a nutritious plant-based meal that little ones will love. It contains tender haricot & turtle beans, in a mildly-spiced tomato sauce with yellow pepper and butternut squash, and is served on a bed of long grain and colourful red rice. Little ones get 2 of their 5-a-day, you get clean plates and no complaints! Suitable for vegetarians and vegans.
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