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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the leek into 1cm thick slices.
  2. Cut the pepper into chunks. Finely chop the garlic.
  3. Heat the oil a pan then gently sauté the leek for about 5 minutes, then add the pepper and garlic.
  4. Stir-fry for a minute, then add the red wine vinegar and deglaze the pan.
  5. Add the lentils and mustard and a half a cup of water or vegetable stock.
  6. Put the lid on and cook for another 5-10 until the lentils have warmed through and the leek & pepper pieces are tender.
  7. Add the parsley, season to taste and serve.