Sauteed leek and lentils
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.
Categories
- Cuisines: - French
- Ingredients: - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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