Lentil one-pot

This is nice served with brown rice or crusty bread. Alternatively, you can place the lentil mix into an ovenproof dish and sprinkle with breadcrumbs and ground almonds, followed by some grated soya cheese/vegetarian cheddar. Bake at 190°C until the cheese is golden and bubbling.

Serves 4-6

 

Ingredients

• 45ml oil
• 2 large onions, finely chopped
• 2 cloves of garlic
• 1 red and 1 green pepper, finely sliced
• 200g sweetcorn
• 45ml (3 tbsp) tomato puree
• 250g red split lentils
• 1 dsp dried mixed herbs
• 400g tin chopped tomatoes
• 600ml vegetable stock

Instructions

1. Heat the oil in a large saucepan, fry the onions and garlic for 2 mins, then add the peppers and fry for a further 3 mins.
2. Stir in the sweetcorn and tomato puree.
3. Add the red split lentils, mixed herbs, tinned tomatoes and stock. Bring to the boil and then simmer for 25 mins.

From Kerrie

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