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
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Cook Time20 minutesmins
Prep Time10 minutesmins
Servings4
Ingredients
120gvegan bacon lardonsfried according to packet instructions (optional)
225ggreen, brown or Puy lentils
200gcarrot
2clovesgarlicfinely sliced
1tbsppaprika(ideally Pimentón de la Vera but any fine)
2largetomatoes
160mlvegan dry white wine
1stock cube
1tbspflat leaf parsleyroughly chopped plus extra for decoration
salt and pepperto 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