Beautiful, simple, delicious and useful for using up left-over veg - this is a great one for kids too. Feel free to spice it up with a little chili or a bit more garlic. I usually have some fresh stock on the go, but Kallo do a nice organic range if you need to cube it. This is the recipe I made today:
Serves 4+
prep and cooking time: 30 mins
Ingredients
1 sweet potato
1 large carrot
1 onion
2 cloves of garlic
1 litre of stock
3/4 cup of lentils - any colour
1 bay leaf, and any other fresh herbs you need to use up, eg parsley
squirt of lemon juice
olive oil and butter
Roughly chop the veggies, crush the garlic and rinse the lentils. Warm up a large pan then add a good glug of olive oil and a knob of butter. Don't let the oil burn - start adding handfuls of veggies and stir constantly so nothing sticks on the bottom. Then add the lentils and stir to coat them in the oil and butter etc. Add all of the stock and bay leaf and bring to boil. Check the seasoning and add a good grind of black pepper. Simmer for 20 - 25 mins, then blitz with a stick blender. Serve with a decent squirt of lemon juice, some parsley, a little more pepper or even a dollop of creme fraiche or yoghurt.
Comments