HEARTY SLOW-COOKED LENTILS

Serves 4

Lentils are such a great source of potassium, and can actually be really tasty, if cooked in the right way. Here is one of my favourite ways to cook lentils, bringing some great flavours in both the lentils and accompanied ingredients.

INGREDIENTS

• 1 ½ cups brown lentils

• 1 medium onion, finely diced

• 2 garlic cloves, finely grated

• 2 medium carrots, grated

• ½ lemon, juiced

• ½ tsp dried thyme

• ½ tsp dried oregano

• 2 (400g) tins organic chopped tomatoes in juices

• 5 baby marrows, sliced

• 5 to 6 cups vegetable or chicken stock (I prefer chicken stock, but if you want to keep this dish strictly vegetarian stick to the veggie stock)

• pinch dried chili flakes

• 1 heaped tsp mild curry powder

• 1 heaped tsp brown sugar

• salt & pepper, to taste

• parmesan cheese, grated (optional)

METHOD

1. Prepare, chop and grate your onion, carrots, and baby marrows.

2. On your stovetop, on a medium heat, place a Dutch-oven (this is the official name for a cast iron cooking pot), and add a glug of oil, then add the onions, and fry in the pot for a few minutes, until softened. Then grate in the garlic, add the dried thyme, oregano, chili flakes and curry powder, and fry for a further 3 minutes.

3. Add the sugar to the garlic and onion mixture, and allow to dissolve. Then add in the stock.

4. Finally add all the remaining ingredients into the mixture, and allow to simmer for 40 minutes or until the stock has reduced.

5. Top up with water, if you would like softer lentils, and allow sauce to reduce.

6. Finally, grate some parmesan cheese on top, to finish.
   

Lentils are not only packed with great essential vitamins and nutrients, but they also allow for a happy and healthy heart. Eating them this way is bound to make you come back for more. A lovely easy dish to serve during these colder winter months.

#food #lentils #vegan #vegetarian #healthy #vegetables #fresh