Marry me lentils

🥘 Ingredients

• olive oil
• carrot 1
• celery stick ½
• onion 1
• garlic 2-3 clove
• rosemary 1 sprig
• sun-dried tomatoes 10-12
• tomato purée 1 tbsp
• water
• split red lentils 300 g
• vegetable stock 700 ml
• soya milk 200 ml
• salt
• ground black pepper
• nutritional yeast 4-5 tbsp
• baby spinach
• plant-based cream or yoghurt
• sun-dried tomatoes
• basil
• plant-based parmesan-style cheese

1. 1

   Heat a good glug of olive oil in a saucepan over a medium heat and fry carrot , celery stick , 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 .
2. 2

   Remove the rosemary and add split red lentils , stirring for 1-2 minutes to toast the lentils. Slowly pour in vegetable stock , stirring frequently, then add soya milk and simmer for 10 minutes , stirring frequently.
3. 3

   Once the lentils are cooked, remove from the heat, season with salt and ground black pepper to taste, then add nutritional yeast and baby spinach and stir until the spinach has wilted.
4. 4

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