Creamy French Lentils
Recipe: #32833
June 30, 2019
Categories: Beans, Carrot, Leek, One-Pot Meal, Sunday Dinner, Diabetic, Vegetarian, Vegetarian Dinner, 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 is 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 by Step Method
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
No special items needed.
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