This has become one of my favourite lentil recipes, I say it feeds 4, but that’s 4 massive portions, and only if you are eating with a side of green vegetables. If you serve with pasta, potato, or make into a cottage pie – which is what I do most often, then it serves at least 6.
INGREDIENTS -serves 4 (see above notes
- 3 tblsp olive oil
- 2 onions finely chopped
- 3 carrots finely chopped
- 3 sticks celery finely chopped
- 2 red peppers finely chopped
- 3 garlic cloves finely chopped
- 500g dried red lentils
- 2 tins chopped tomatoes
- 2 tblsp tomato puree
- 2 tsp dried oregano
- 2 tsp dried thyme
- 3 bay leaves
- 1ltr vegetable stock (cube is fine)
INSTRUCTIONS
- Heat the oil in a large saucepan, add the onions, carrots, celery, peppers and garlic and cook on a low heat for 15-20 mins until the veg is cooked but not brown.
- Stir in the tomato puree and herbs and cook for a brief 2 minutes, stirring all the time.
- Stir in the lentils, tinned tomatoes and stock and bring to the boil.
- Simmer for 40-50 minutes until the lentils are tender, if the sauce starts to get a bit dry add a little extra water.
- Serve with a side of greens, over pasta, sweet potato wedges, or make into cottage pie.
My favourite version of these is to make them into cottage pies, topped with a mash mixture of white potatoes and celeriac. Top with fried leeks and a bit of cheese. They freeze really well so make perfect quick suppers if you haven’t got time to cook.
Try this on the meat eaters in your house, especially the ones that think that vegan food is not filling!
Lentil Cottage Pies
