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?
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.View Product