Marry me lentils: A protein-packed vegan dish that impresses

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Marry me lentils

: 2-4

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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 tbsp tomato purée

300g split red lentils, washed

700ml vegetable stock

200ml soya milk

4-5 tbsp nutritional yeast

Handful of baby spinach

Olive oil, for cooking

Salt and freshly ground black pepper

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Plant-based cream or yoghurt

Small handful of basil

Plant-based parmesan-style cheese

:

1. 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 five to eight minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.

2. Remove the rosemary and add the lentils, stirring for one to two 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.

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

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

’ by Gigi Grassia (Greenfinch, £22).

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