This is an old favourite. It can be vegetarian or vegan (just don’t add the parmesan cheese).
I made it tonight and now I remember why I used to make it regularly. It is just so good!
Easy to make (all my meals are easy to make)
Ing.
375g or 500g Green or French Lentils (don’t use red or yellow lentils)
1 onion, finely diced
2 carrots, peeled and coarsely chopped
2 x 400g tins of chopped tomatoes (or fresh tomatoes with the centre removed)
1 handful of fresh Continental parsley, coarsely chopped
4 cups hot water
6 pieces of coarsely cut parmesan cheese squares (not if you’re vegan)
1 tablespoon olive oil
Cracked pepper to taste
A good pinch of Murray River Pink salt
1 x teaspoon Massel powdered chicken stock (it’s actually vegan and gluten free)
Method
In a stovetop pot (with lid), on medium heat, gently pan fry the diced onion in olive oil until golden brown. Toss in the whole packet of green lentils. Stir them about to absorb the onion and oil flavours.
After a minute or two add your tomatoes, carrots and parsley. Stir it about. Now add the pepper, salt and Massel chicken stock. Add two of the four cups of water and let it gently heat up. If you want to use the parmesan cheese, toss the coarse pieces in now - don’t try to find them later, they will dissolve!
Add the final two cups of water and raise the heat to bring it to the boil. Once boiled, turn down the heat to the lowest heat setting, put the lid on and let it simmer for about 40 minutes. Stir it occasionally to ensure nothing sticks to your pot.
‘Slightly crunchy’ is how I best describe the way I like to eat these lentils.
If you want to find the parmesan chunks, simply add them later, just before you remove it from the stove.
Serve with grated parmesan, if you choose.
This dish is excellent. It tastes great, it is healthy and the kids will want more than one bowl! I had three tonight!