Marry me lentils

Tags: Protéiné Vegan

Source: https://www.instagram.com/p/C24qcnSoaO6/

Ingrédients:

  • Soffritto (use only half)

    • 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)

Instructions:

  1. finely chop celery, carrot, onion and garlic

  2. wash and dry the lentils

  3. 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)

  4. 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.

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

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

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

Notes:

  • C’est pas évident à dresser de manière élégante, peut etre avec une assiette creuse ou une assiète plate à bords haut