Marry Me Lentils
470kcal
Ingredients
- 2 tablespoon oil from the sun-dried tomato jar
- 1 small red onion diced
- 2 cloves of garlic
- 250 g pre-cooked puy lentils
- 8 sun-dried tomatoes in oil finely diced
- 60 ml white wine
- 2 tablespoon tomato paste
- 2 teaspoon smoked paprika
- 2 teaspoon Italian seasoning
- 1 teaspoon cayenne chili pepper
- Salt & pepper to taste
- 220 ml vegetable stock
- 150 ml heavy cream
- 30 g hard cheese grated
- 1 handful fresh basil
- ½ lemon juice
Method
- Heat the oil in a pan on medium heat, and add the diced onion and sun-dried tomatoes. Saute for 6-8 minutes, stirring often, until the onions have softened.
- Add the garlic and cook for another minute.
- Add the seasonings/spices and tomato paste and stir it into the onion and sun-dried tomatoes. Cook off until the tomato paste has darkened in colour (2-3 minutes).
- Pour in the white wine to deglaze the pan.
- Add the puy lentils, vegetable stock, and heavy cream and simmer for 10 - 15 minutes until the sauce has thickened.
- Remove the pan from the heat and stir in the hard cheese, then top with the fresh basil and lemon.
Nutrition
Serving1gCalories470kcalCarbohydrates30gProtein14gFat33gSaturated Fat15gPolyunsaturated Fat16gTrans Fat1gCholesterol67mgSodium423mgFiber10gSugar7g
Notes
Keeps in the fridge for up to 4 days in an airtight container.
Can be frozen for up to 2 months, but texture may vary slightly on thawing — reheat gently and add a splash of stock or cream.