Creamy French Lentils

4
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE the full name of the recipe is Creamy French Lentils With Silverbeet & Parsnip"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (325 g)
  • Calories 457.9
  • Total Fat - 18.9 g
  • Saturated Fat - 4 g
  • Cholesterol - 245.5 mg
  • Sodium - 299.3 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.4 g
  • Protein - 13.5 g
  • Calcium - 117.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 43.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a casserole dish over medium heat and add leek, onion, carrot and celery and cook, stirring, for 6 minutes or until softened and then add parsnip and garlic and cook, stirring, for 4 minutes or until softened and now add lentils and cook, stirring, for 1 minute to coat.

Step 2

Add stock, bay leaves and thyme and simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.

Step 3

Add silverbeet and cook, stirring, for 3 minutes or until wilted and then stir in lemon juice and half the cream and then season. Drizzle with remaining cream and serve with extra bay leaves, if using.

Tips & Variations


No special items needed.

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