Ingredients
- 1 tablespoon olive oil or coconut oil.
- 2 celery sticks.
- 2 carrots, diced.
- 1 onion, diced.
- 1 can diced organic tomatoes or 1 punnet of chopped cherry tomatoes.
- 400 g tin of lentils (or soaked lentils).
- 1/2 cup vegetable or chicken stock.
- 2 cloves garlic.
- 2 tablespoons chopped parsley.
- 1 teaspoon cumin.
- chilli flakes, to taste.
- Sea salt and freshly cracked black pepper.
- spiralized zucchini or your choice of pasta, to seree.
Directions
- 1. Sauté the carrot, onion, celery and garlic in the oil for 3 minutes over medium heat or until onion is translucent.
2. Add the lentils, tomatoes, stock, spices, salt and pepper and stir through. Allow to simmer for approximately 15 minutes with the lid on, stirring occasionally.
3. Add the chopped parsley and remove from flame. Serve with spiralized zucchini or your choice of pasta.
Note
A meat-lovers classic and turned it into a nourishing vegan dish. Because this dish is made with lentils, it is still contains a good source of vegetarian protein, great to fuel our plant-based friends.
Ingredients
- 1 tablespoon olive oil or coconut oil.
- 2 celery sticks.
- 2 carrots, diced.
- 1 onion, diced.
- 1 can diced organic tomatoes or 1 punnet of chopped cherry tomatoes.
- 400 g tin of lentils (or soaked lentils).
- 1/2 cup vegetable or chicken stock.
- 2 cloves garlic.
- 2 tablespoons chopped parsley.
- 1 teaspoon cumin.
- chilli flakes, to taste.
- Sea salt and freshly cracked black pepper.
- spiralized zucchini or your choice of pasta, to seree.
Directions
- 1. Sauté the carrot, onion, celery and garlic in the oil for 3 minutes over medium heat or until onion is translucent.
2. Add the lentils, tomatoes, stock, spices, salt and pepper and stir through. Allow to simmer for approximately 15 minutes with the lid on, stirring occasionally.
3. Add the chopped parsley and remove from flame. Serve with spiralized zucchini or your choice of pasta.
Note