Ingredients
Contains: Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 435.7
- total 1742.9
- Protein
- 21.4 g
- total 85.5 g
- Carbs
- 64.9 g
- total 259.7 g
- Fat
- 11.7 g
- total 46.8 g
Estimated · based on 12 of 15 ingredients
Method
- 1
- onion1
- carrot2
- celery stalk2
- leek1
- garlic3
- olive oil3 tbsp
- tomato paste2 tbsp
Soften the vegetables — Heat the olive oil in a pot and soften the onion, carrots, celery, and leek for 10 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
- 2
- green lentils300 g
- vegetable stock1¼ l
- bay leaf2
- fresh thyme3
Add lentils and stock — Add the lentils, stock, bay leaves, and thyme, and bring to a boil.
- 3
- green lentils300 g
- celery stalk2
- bay leaf2
- fresh thyme3
Simmer until tender — Simmer gently for 30 minutes until the lentils are tender but still hold their shape. Remove the bay leaves and thyme stalks.
- 4
- red wine vinegar1 tbsp
- fresh parsley3 tbsp
Brighten with vinegar — Stir in the vinegar to lift the flavours, adjust the seasoning, and scatter with parsley. Serve with crusty bread.
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