By Kat Erbay
MARRY ME LENTILS
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
31
Low
Nutrition per serving
Calories1631.3 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
1celery stick
1carrot
1white onion
small
2garlic cloves
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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