Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
77
High
Nutrition per serving
Calories1390.5 kcal (70%)
Total Fat29.5 g (42%)
Carbs215.2 g (83%)
Sugars50.6 g (56%)
Protein73.6 g (147%)
Sodium891.4 mg (45%)
Fiber51.6 g (184%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 TbspOil
Sun-Dried Tomato
1 Tbsptomato purée
4 Tbspred wine
5 Tbspfresh parsley
4garlic cloves
minced
1white onion
finely chopped
2carrots
finely sliced
2celery stick
finely sliced
0.5 bunchfresh thyme leaves
chopped
150ggarden peas
350gmushrooms
10sun-dried tomatoes
2 Tbspbalsamic vinegar
100mlvegetable stock
400glentils
cooked
1 x 400gchickpeas
drained
salt
to taste
pepper
to taste
1lemon
juice and zest of
Instructions
Step 1
Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
Step 2
Add the garlic and thyme leaves and cook them until you've released the aromas
Step 3
Add the carrots and the celery to the pan and stir everything round constantly until they're sweating and getting soft
Step 4
Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
Step 5
Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
Step 6
Pour the chickpeas and lentils into the pan and stir them round so they're well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it's well thickened
Step 7
Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper
Notes
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