Name: Sauteed leek and lentils
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 leek; 2 cloves of garlic; ½ red bell pepper; 1 tin lentils; 1 Tbsp Dijon mustard; 1 Tbsp apple cider vinegar; Water or vegetable stock; Salt and pepper; Parsley

Sauteed leek and lentils

12 Nov 2024

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

1 leek
2 cloves of garlic
½ red bell pepper
1 tin lentils
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
Water or vegetable stock
Salt and pepper
Parsley

Instructions

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.