This vegan take on the 'marry me chicken' recipe uses lentils with the similar tomatoey sauce, spinach, and plant-based parmesan to make a super easy one pot meal that's both gluten-free and ready in under 30 minutes.
Ingredients
- 1 small-medium carrot diced
- ½ celery stick diced
- 1 small onion diced
- 2–3 garlic cloves very finely chopped
- 1 sprig of rosemary
- 10–12 sun-dried tomatoes chopped, plus extra to serve
- 1 tablespoon tomato purée paste
- 300 g split red lentils washed
- 700 ml vegetable stock
- 200 ml soya milk
- 4–5 tablespoons nutritional yeast
- Handful of baby spinach
- Olive oil for cooking
- Salt and freshly ground black pepper
To serve
- Plant-based cream or yoghurt
- Small handful of basil
- Plant-based Parmesan-style cheese
Instructions
- Heat a good glug of oil in a saucepan over a medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.
- Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently.
- Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted.
- Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.