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P1030808

There is a bit of an unseasonal nip in the air, so this seems like a perfect meat-free Monday dish. It is perfect served on its own or with a handful of brown rice.

I cook the lentils separately to the vegetables, so the veg don’t overcook whilst the lentils are softening.

Mess about with the vegetables and quantities as you see fit.

Ingredients:

  • green lentils
  • 2 red onions, chopped
  • 1/4 leek, washed, chopped
  • 2 carrots
  • 1/2 courgette
  • 4 cloves of garlic
  • 250g large mushrooms, sliced
  • thyme
  • a splash of red wine
  • 250g large mushrooms, sliced
  • tinned tomatoes, half a can, or thereabouts
  • vegetable stock
  • parsley

Put the lentils in a small pan and add some boiling water. Simmer until the lentils are soft enough to eat. Keep an eye whilst they bubble away, you might need to add more water.

Gently fry the onions, garlic, and other vegetables. Add the mushrooms and thyme. When nearly cooked, throw in  a splash of red wine and reduce.

Add some tinned tomatoes and vegetable stock.

When the lentils are ready, throw them into the pan with the vegetables. Check that you are happy with the flavours and consistency. Sprinkle with chopped parsley.

Serves 2.

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Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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