Being gluten free means I can’t eat many veggie substitutes like quorn so red lentils make a good substitute.
This to me is also a bit of a recipe I throw together as a store cupboard/fridge thing as I rarely would be without the basic ingredients needed the pepper is added if I have it. Also of course mushrooms would be perfect but 2 out of 4 like mushrooms in this household so…
You will need to make 4 servings:
- 150g Red Lentils
- 1 Large onion chopped
- 1 Pepper (any colour) chopped
- 1 apple peeled and chopped
- 1 large carrot finely chopped
- 2 garlic cloves chopped
- Fresh herbs if you have them or 2 tsp of mixed dried herbs
- 1 x 500g Pasatta ( or you can use another 400g tin of tomatoes)
- 1 x 400g chopped tomatoes
- A little Olive Oil for frying
- Freshly ground black pepper and a little salt to season
1. Heat the olive oil in a large pan, add the onion, pepper and carrot and cooked until beginning to soften approximately 4-5 minutes.
2. Add apple and garlic and cook for a further 2 minutes.
3. Add Lentils and give a good stir. Season with black pepper. If using dry herbs add now and cook for a further minute.
4. Add tin of tomatoes and pasatta and give good stir. Add fresh herbs now if using.
5. Simmer for 30-40 minutes until the lentils are tender. Do keep stirring every so often as lentil has great sticking power even on non-stick! You may have to add water if it getting to thick. I added a glass of water after about 20 minutes as mine was getting to thick though sometimes I don’t need to add any so it just a case of what you think!
Serve this with either spagetti or pasta and nice with a sprinkling of cheese and more black pepper.
Also good as a veggie shepherds pie filling, on a jacket potato or even nice with rice (when I have run out of gluten free pasta!)
I have joined Chronicles of a Reluctant House Dad with his Recipe Shed which is vegetarian this week. Pop over there to find some more delicious vegetarian recipes.