I will admit that my very best (and worst) dishes come from me experimenting. I rarely use exact measurements and the results vary.
Yesterday I had a craving for green lentils all day at work so I decided to cook some! When I got home i decided that I would be putting in red and yellow peppers and the experiment went from there.
What followed turned out to be a very delicious veg/lentil stew.
Ingredients – serves 2-4
1 tin of green lentils
half a red bell pepper (chopped into small pieces)
half a yellow bell pepper (chopped into small pieces)
a red onion (chopped into small pieces)
a glove of garlic (chopped into small pieces)
a small sweet potato (chopped into small cubes)
4 slices sun-dried tomatoes (from a jar) chopped
one vegetable stock cube
a cup of yellow lentils
a cup of red lentils
a heaped tablespoon of creme fraiche – optional
table spoon of sunflower oil
- Using a deep enough saucepan over a medium heat – add the sunflower oil.
- Add the onion and the garlic and fry for 2-3 mins
- Add the bell peppers and fry for a further 2-3 mins
- Add the sundried tomatoes and sweet potatoe and fry for 2-3 mins
- Crumble in a vegtable stock cube and pour over the tin of green lentils liquid and all.
- Stir until the stockcube is disolved
- add in the red and yellow lentils
- Stir and then add boiling water to cover all the ingredients.
- Bring it to the boil and immediately turn it to the lowest setting and cover with a lid.
- Allow to cook covered for 25mins – stiring occasionally.
- The veg and lentils should now be tender.
- *Optional – Add the spoon of creme fraiche and stir thoroughly.
- Serve on its own or as a side with your main meal.