Marry Me Lentils

• jumlah masa: 18 minutes

Bahan-bahan

INGREDIENTS (serves 2)

1 small–medium carrot, diced

½ celery stick, diced

1 small onion, diced

2–3 garlic cloves, very finely chopped

1 sprig of rosemary

10–12 sun-dried tomatoes, chopped, plus extra to serve

1 tablespoon tomato purée (paste)

300g (10½oz/11¼oz) split red lentils, washed

700ml (24fl oz/scant 3 cups) vegetable stock

200ml (7fl oz/scant 1 cup) soya milk

4–5 tablespoons nutritional yeast

Handful of baby spinach

Olive oil, for cooking

Salt and freshly ground black pepper

TO SERVE

Plant-based cream or yoghurt

Small handful of basil

Plant-based Parmesan-style cheese

Arahan

Heat a good glug of oil in a saucepan over a medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.

Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently.

Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted.

Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.