This recipe is inspired by a traditional Spanish lentil dish. It can either be served on its own, or alongside garlic bread and a green salad. You could also add vegan bacon if desired
Ingredients
- 120 g vegan bacon lardons fried according to packet instructions (optional)
- 225 g green, brown or Puy lentils
- 200 g carrot
- 2 cloves garlic finely sliced
- 1 tbsp paprika (ideally Pimentón de la Vera but any fine)
- 2 large tomatoes
- 160 ml vegan dry white wine
- 1 stock cube
- 1 tbsp flat leaf parsley roughly chopped plus extra for decoration
- salt and pepper to taste
Optional additions
- extra lardons
- fresh parsley
- jarred chargrilled peppers
- red salsa
- roasted cherry tomatoes
- toasted pine nuts
- vegan crème fraîche
Instructions
- Cook the lentils according to the packet but don’t overcook — keep them with a bit of bite/al dente
- While the lentils are cooking, fry the onion in a little oil until soft and golden
- Add the carrot and fry for 5-10 minutes
- Stir through the garlic and fry for a further 2 minutes
- Add the smoked paprika and heat for another minute
- Stir through the tomatoes and white wine and simmer for around 5 minutes
- Sprinkle over the remaining fresh parsley and any of the other (optional) toppings