102
Serves:
1
onion(s) (peeled and finely diced)
2
carrots (peeled and finely diced)
1.5
celery sticks (finely diced)
2
garlic cloves (crushed)
250
g
red lentils
400
g
chopped tomatoes
1
tbsp
tomato puree
1
tsp
dried oregano
1
tsp
dried thyme
1
dried bay leaves
600
ml
vegetable stock
Equipment needed: Hob & saucepans
Heat a large saucepan over medium heat. Add some oil. Once heated add the onion and fry for 5 minutes.
Add the garlic and fry for 2-3 minutes until frangrant (careful not to burn the garlic).
Add the carrot and celery and cook with lid on for 10–15 minutes, stirring regularly to stop from sticking.
Add the tomato puree, chopped tomatoes, herbs and bay leaves.
Add rinsed (but not cooked!) red lentils with ¾ of your stock.
Simmer for 30–40 minutes, stirring regularly. Gradually add more stock if/when necessary.
Season with salt and pepper. Serve with pasta and cheese.
Add other vegetables, such as courgette, spinach, kale, peppers or aubergine to make it a bit more interesting!
Try adding Quorn mince for extra protein, texture and flavour. Simply add from frozen for the last 15 minutes of simmering time. (For 4 portions add 100g Quorn mince and reduce the lentils to 150g)
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook