PUY LENTIL VEGPOT

Serves 2

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients:

2 tbsp olive oil

1 onion, finely sliced

2 sticks of celery, finely sliced

2 carrots. finely sliced

2 cloves of garlic, crushed

1 400g tin chopped tomatoes

3-4 sprigs fresh thyme

1 bay leaf

Black pepper to taste

150g/6oz puy lentils, thoroughly rinsed

300ml/ 1/2 pint water

Preparation method:

  1. Heat the oil in a casserole and saute the onion of a high temperature for 5 minutes until soft and starting to colour
  2. Add the celery, carrots and garlic, and cook for 5 minutes
  3. Add the tomatoes, herbs, black pepper and lentils with the water. Cover the casserole, reduce the heat to a simmer and cook for 20 minutes. Remove the bay leaf and what is left of the thyme sprigs, then serve.

**Another lunch box favourite, as this can be heated at home, then put into a food flask to provide a hearty lunch on the go

 

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