A very simple, very quick and very bloody delicious lunch or dinner, using frozen vegetables to make it both cheap and convenient. Basically, all in all, it’s a winner.
If you eat meat, feel free to add in some smoky bacon for extra flavour – but this recipe alone is just as great. You can play around with whatever veg you have in or that needs using up, and serve up with some buttery toast for further satisfaction.
- 1 tbsp garlic infused oil
- ⅓ celery stalk, chopped finely
- ½ cup frozen sliced carrots (can use fresh too!)
- ½ cup frozen spinach
- ½ cup canned lentils, drained and rinsed
- 300ml stock (add more if you want it more liquidy)
- 1 bay leaf
- 1 tsp tomato puree
- 1 tsp dried herbs (I used chives and parsley)
- salt and pepper, to taste
- Heat the oil in a pan and fry the celery till softened, about 3 minutes, then add in the carrots and lentils. Season, then pour in the stock along with all the other ingredients.
- Bring to a boil then simmer with the lid on for 15 minutes.
- Serve up with a swirl of yoghurt, season to taste and dig in!