Sauteed leek and lentils
This sautéed leek and lentils is very easy to make. It’s vegan, gluten-free, low-carb, low-cal, full of fibre so it’s super healthy. You can serve it on a piece of sourdough or toast for a laid-back lunch, or as a side dish with grilled meat and fish.
Ingredients
Method
- Cut the leek into 1cm thick slices.
- Cut the pepper into chunks. Finely chop the garlic.
- Heat the oil a pan then gently sauté the leek for about 5 minutes, then add the pepper and garlic.
- Stir-fry for a minute, then add the red wine vinegar and deglaze the pan.
- Add the lentils and mustard and a half a cup of water or vegetable stock.
- Put the lid on and cook for another 5-10 until the lentils have warmed through and the leek & pepper pieces are tender.
- Add the parsley, season to taste and serve.