Creamy French Lentils with Silverbeet and Parsnip
SERVES 4
PREP & COOKING 50 mins
Ingredients:
- 2 tbs extra virgin olive oil
- 1 leek, thinly sliced
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 stick celery, finely chopped
- 275g small parsnips, peeled, cut into 1cm pieces
- 3 garlic cloves, crushed
- 210g (1 cup) French green lentils, rinsed
- 1L (4 cups) salt-reduced vegetable stock
- 2 fresh bay leaves, plus extra, to serve (optional)
- 6 fresh thyme sprigs
- 1 ⁄2 bunch silverbeet, de-stemmed, thinly sliced
- 1 tbs lemon juice
- 80ml (1 ⁄3 cup) light thickened cream
Directions:
- Heat oil in a casserole dish over medium heat. Add leek, onion, carrot and celery. Cook, stirring, for 6 minutes or until softened. Add parsnip and garlic. Cook, stirring, for 4 minutes or until softened. Add lentils. Cook, stirring, for 1 minute to coat.
- Add stock, bay leaves and thyme. Simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.
- Add silverbeet. Cook, stirring, for 3 minutes or until wilted. Stir in lemon juice and half the cream. Season. Drizzle with remaining cream and serve with extra bay leaves, if using.
[info title="Nutritions" icon="info-circle"]PER SERVE • 18g protein • 15g fat (4g saturated fat) • 40g carb • 15g dietary fibre • 401 cals (1678kJ)[/info]
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