Super Sprouts & Braised Lentils

Super Sprouts & Braised Lentils

This delicious jumble is fab served with a pile of roasted root veggies!

Recipe To Serve 4 -6:
1 white or red onion, finely diced

2 cloves of garlic, finely minced
4 carrots, peeled and finely diced
1 leek, finely diced
3 tins of lentils, drained and rinsed
1 good quality vegetable stock cube
A couple of sprigs of rosemary, thyme or sage
10-12 brussels sprouts, finely sliced
Sea salt
Freshly ground black pepper
Olive oil

1. Pour in a couple of glugs of olive oil into a large, heavy based saucepan and place it over a medium heat.
2. Add the onions and garlic then allow them to gently cook and turn translucent for a couple of minutes, stirring occasionally.
3. Tumble in the carrots and leeks and continue to cook the mixture for a further couple of minutes or so.
4. Dissolve the vegetable stock cube in 500ml of boiling water before pouring it into the pot of veggies, followed by the the lentils. If needed, pour in a little more boiling water until the level reaches 3 quarters of the way up the mix. Season to taste with sea salt and freshly ground black pepper, nestle in the sprigs of herbs and bring
everything to the boil then reduce the heat to simmer for 15 minutes.
5. Add the sliced sprouts, mix into the veggies and lentils, cover with a lid and allow to cook for a further 5 minutes.
6. Remove the herb stalks before serving and let everyone tuck in! This delicious jumble is fab served with a pile of roasted root veggies.

Tip: If you’d prefer to cook your own lentils for this recipe, simmer 300g of small brown or green lentils in unsalted water until tender. Drain, rinse and then set them aside until you are ready to use them.