MARRY ME LENTILS

Name: MARRY ME LENTILS
Cuisine: European
Ingredients: INGREDIENTS(makes 2-3 portions); 1 celery stick; 1 carrot; 1 small white onion; 2 garlic cloves; 300gr (1 ½ cup) red split lentils (dry) (P 72gr); 1 tbsp sundried tomato oil (from the jar); 1 tbsp tomato paste; 10-12 sundried tomatoes (possibly drained from the oil if you have the jarred ones) (P 4gr); 200ml (1 cup) milk alternative (I used soy but you can use coconut or oat) (P 6gr); 700ml (3 cups) vegetable stock; Handful baby spinach (P 3gr); 4-5 tbsp nooch (P 15gr)

11 steps

1 celery stick 1 carrot 1 small white onion 2 garlic cloves 300gr (1 ½ cup) red split lentils (dry) (P 72gr) 1 tbsp sundried tomato oil (from the jar) Fresh rosemary 1 tbsp tomato paste 10-12 sundried tomatoes (possibly drained from the oil if you have the jarred ones) (P 4gr) 200ml (1 cup) milk alternative (I used soy but you can use coconut or oat) (P 6gr) 700ml (3 cups) vegetable stock Handful baby spinach (P 3gr) 4-5 tbsp nooch (P 15gr) METHOD -

Updated at: Sat, 24 Feb 2024 21:47:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1633.2 kcal (82%)

Total Fat25 g (36%)

Carbs256.1 g (99%)

Sugars37.7 g (42%)

Protein110.9 g (222%)

Sodium2406.5 mg (120%)

Fiber49.4 g (176%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupred split lentils

dry

1 Tbspsundried tomato oil

from the jar

1 Tbsptomato paste

10sundried tomatoes

possibly drained from the oil if you have the jarred ones

200mlmilk alternative

I used soy, but you can use coconut or oat

700mlvegetable stock

baby spinach

4 Tbspnooch

Instructions

Step 1

METHOD

Step 2

-finely chop celery, carrot, onion and garlic

Step 3

- wash and dry the lentils (optional)

Step 4

- in a non-stick pan add a good glug of oil, the sun dried tomatoes oil and add the chopped veggies. Add the rosemary and let the flavour infuse (to prevent the soffritto from burning you can add a splash of veggie broth)

Step 5

- Meanwhile, chop the tomatoes. Remove the rosemary stick, add the tomato paste. Stir until it’s well distributed. Add lentils and sundried tomatoes. Let the lentils ‘toast’ for one or two minutes then slowly start adding the vegetable stock, stirring now and then. Add the milk alternative.

Step 6

- let boil for 10 minutes (or until the lentils are cooked). Stir to avoid the lentils to stick to the pan.

Step 7

- add salt, pepper, nooch and baby spinach and stir until they have wilted.

Step 8

- garnish with vegan yogurt or cream, more sun dried tomatoes and fresh basil.

Step 9

*** (NOTE: in the video you see a large frozen cube dropped in the middle of the pan. This is because you can pre-prepare your soffritto and freeze it. It cuts away about 15 minutes of your time. There’s a reel about this on my feed. Just ask me if you want it.)

Step 10

Note that the nutritional values are for the food I consume. If you’re using a different brand to mine the nutritional facts may vary slightly :)

Step 11

Macros (for the 1/3 ) : 403Kcal | 64C - 3F - 33.5P

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