Marry me lentils: A protein-packed vegan dish that impresses

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Marry me lentils

: 2-4

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1 small-medium carrot, diced

½ celery stick, diced

1 small onion, diced

About 3 grams of finely minced garlic

1 sprig of rosemary

Ten to twelve sun-dried tomatoes, chopped, plus extra for the table.

1 tbsp tomato purée

Three hundred grams of red lentils, split, and washed

700ml vegetable stock

200ml soya milk

4-5 tbsp nutritional yeast

Handful of baby spinach

Olive oil, for cooking

Salt and freshly ground black peppercorns

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Plant-based cream or yoghurt

Small handful of basil

Plant-based parmesan-style cheese

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1. Heat a decent amount of oil in a saucepan over a medium heat and sauté the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for five to eight minutes until the onion becomes soft and the flavours have melded together. If the mixture tends to dry out, add a small amount of water.

2. Remove the rosemary and add the lentils, stir them for about one to two minutes to brown them lightly. Gradually pour in the vegetable stock, stirring regularly, then add the soya milk and leave it to simmer for about 10 minutes, stirring occasionally.

3. Once the lentils are cooked, sprinkle with salt and pepper, then introduce the nutritional yeast and spinach and stir until the spinach has wilted.

Use plant-based cream or yoghurt to serve with, accompanied by further sun-dried tomatoes, basil and plant-based Parmesan-style cheese.

“...by Gigi Grassia (Greenfinch, f22).

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