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Marry me lentils.

Marry me lentils
Cook Time
20 minutes
Prep Time
5 minutes
Serves
3
Tags
vegan
Time
25 minutes

Ingredients

  • Olive Oil
  • 1Carrot
  • 0.5Celery Stick
  • 1Onion
  • 2-3 cloveGarlic
  • 1 sprigRosemary
  • 10-12Sun-Dried Tomatoes
  • 1 tbspTomato Purée
  • Water
  • 300 gSplit Red Lentils
  • 700 mlVegetable Stock
  • 200 mlSoya Milk
  • Salt
  • Ground Black Pepper
  • 4-5 tbspNutritional Yeast
  • Baby Spinach
  • Plant-Based Cream Or Yoghurt
  • Sun-Dried Tomatoes
  • Basil
  • Plant-Based Parmesan-Style Cheese

Cookware

  • Saucepan

Method

  1. Heat a good glug of olive oil in a saucepan over a medium heat and fry carrot (1), celery stick (0.5), onion (1), garlic (2-3 clove), rosemary (1 sprig), sun-dried tomatoes (10-12) and tomato purée (1 tbsp) for 5-8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.

  2. Remove the rosemary and add split red lentils (300 g), stirring for 1-2 minutes to toast the lentils. Slowly pour in vegetable stock (700 ml), stirring frequently, then add soya milk (200 ml) and simmer for 10 minutes, stirring frequently.

  3. Once the lentils are cooked, remove from the heat, season with salt and ground black pepper to taste, then add nutritional yeast (4-5 tbsp) and baby spinach and stir until the spinach has wilted.

  4. Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based parmesan-style cheese.