- Serves4
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
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Ingredients
- 4 tbsp olive oil
- 4 shallots, peeled and quartered
- 1 bay leaf
- 1 cinnamon stick
- 2 clove/s garlic, chopped
- 250g red split lentils, washed
- 2 tbsp paprika
- 1 tbsp tomato purée
- 200ml dry white wine (see tip)
- 800ml vegetable stock
- 400g mixed root vegetables, peeled and cubed – swede, parsnips, carrots and sweet potatoes
- 100g trimmed fine green beans, cut into 2.5cm pieces
- 5 cm piece ginger, finely grated
- Chilli flakes, to serve
- Chunky sourdough or rice, to serve
Method
Bring 3 tbsp oil to a medium-high heat in a large casserole. Add the shallots, bay leaf, cinnamon and garlic and sauté for a couple of minutes until they start taking colour. Stir through the red lentils, paprika and tomato purée and cook for a couple of minutes more to combine.
Pour in the wine and, as it starts bubbling, add the vegetable stock and root vegetables. Bring to a boil, simmer over a medium heat for 5 minutes, then drop in the green beans and ginger. Cover and cook for 10 minutes more.
The lentils should be tender but retain their shape. Add a dash of hot water to loosen the lentils if liked, then pour over the remaining olive oil. Season to your liking, ladle into bowls and top with chilli flakes. Serve with the sourdough or rice.
Cook’s tip
You can use any dry white wine in this recipe. I like to freeze the last bits of any leftover wine in ice cube trays, for use in cooking later!
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,211kJ/ 530kcals |
|---|---|
Fat | 18g |
Saturated Fat | 3g |
Carbohydrates | 50g |
Sugars | 12g |
Fibre | 30g |
Protein | 18g |
Salt | 0.4g |
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