made with puy lentions, veggies, and spices this is a great vegetarian/vegan one-post stew. puy lentils are low in fat and full of fibre. they bring a unique peppery flavour to a dish, and when cooked, maintain their shape and texture better than other varieties.
First published at www.transformationcookbook.com
Ingredients:
350g lentils, dried (french style)
2 brown onions, chopped
2 garlic cloves, finely chopped
1 eggplant, diced
3 cup cauliflower
1 leek, sliced
3 carrots, diced
3 celery stalks, finely chopped
1 bay leaf
3 thyme sprigs
1 tbsp cumin
1/2 tsp cayenne pepper
2 cups vegetable stock
500ml chunky tomatoes/passata
3 cups baby spinach leaves, chopped
1 lemon
salt & cracked pepper
Step 1: sort through lentils, discarding any stones or impurities. rinse thoroughly in a wire strainer and set aside.
Step 2: heat a non-stick frying pan to medium-high and spray with oil. cook onion until soft, add garlic and cook for another minute, transfer onion and garlic into the slow cooker.
Step 3: add lentils, eggplant, cauliflower, leek, carrots and celery. stir well to combine. add bay leaf, thyme leaves and stir through cumin and cayenne pepper.
Step 4: pour stock and tomato cooking sauce over the ingredients. season to taste, stir through. set on HIGH temp setting and leave it to cook.
Step 5: when cooked, discard the bay leaf and stir in lemon juice and baby spinach.
Tip:
• dried french lentils can be bought from most supermarkets and health stores.
• if french lentils are not available, you can replace with green, red or brown lentils.
