Serves 2
I love lentils, love love love em. They were the first solid food I ate as a baby and I just never stopped...I remember going on my first ‘date’ when I was 12 and hiding the baby food lentil jars that my mum had set out that night for my dinner! Needless to say I now know how to make “grown up lentils”. This recipe is super flavourful and takes about 40 mins ( including chopping onions and veggies at a painfully slow rate like myself ). You can add any veggies you want! I went for carrot this time but parsnip, peas, potato also works really well!
Ingredients:
- 1/2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 chopped onion
- 1 chopped celery stick
- 1 large carrot chopped
- 1/2 cup brown/green lentils
- 1 400g can chopped tomatoes
- 2 cups veggie stock (500ml)
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Method:
1. Heat oil in a pan and add the veggies, cook over a medium heat until they start to brown, stirring every so often.
2. Add all other ingredients except salt and pepper and stir well
3. Bring to a boil then reduce to a simmer, cover with a lid and let it cook for 40 mins
4. Add salt and pepper and enjoy!