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Creamy French Lentils
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #32833
June 30, 2019
Categories: Comfort Food, Dinner, Soups/Stews, Beans, Vegetables, Carrot, Leek, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Pantry/Shelf, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Diabetic, Vegetarian, Lentils more
"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
Ingredients
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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