Sunday, June 28, 2009

Yummy Lentil

1 Medium White Onions, finely cubed
2 Medium Carrots, peeled & cut into small pieces
4 stalks Celery, cut into small pieces
60g Red Lentils
250g Pumpkin or 2 medium potatoes
500ml Vegetable stock or chicken stock
1 tbsp Vegetable oil


  1. Briefly sauté onions, carrots & celery in vegetable oil for about 5mins or until the vegetables are softened.
  2. Add the lentils and sweet potatoes/potatoes and fry for about 2mins.
  3. Pour in the vegetable stock/chicken stock.
  4. Cover the pot & bring the mixture to the boil. Reduce the heat and continue to simmer for about 30mins, stirring occasionally.
  5. Once the lentils and vegetables are tender, you can take it off the stove to cool.
  6. Once lentils are cooled, puree & serve immediately or freeze.

    · I read that lentils can be hard to digest so it is best serve during lunch.
    · Do wash the lentils prior to cooking as it can be quite dirty (dusty)
    · You can also use other vegetables such as sweet potatoes, parsnip instead of pumpkin.

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