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This is such a great meat alternative to a warming classic.  It's packed full of flavour and can be upscaled for larger groups. Once you've made it once you'll want to make it all the time.

Happy Cooking!


                                            Total  Time: 45 mins

                                              Difficulty: Level 1


200g red lentils - thoroughly rinsed

1      tin of chopped tomatoes (or 3 large tomatoes deseeded and chopped)

1      onion - finely chopped

1      carrot - washed and chopped

60g  walnuts - finely chopped

3      cloves of Garlic - minced

1tsp   bouillon Powder

1tbsp tomato Puree

1tbsp  balsamic Vinegar

2tbsp  oil of choosing

2tsp  dried mixed herbs

2     sprigs of rosemary

1l    water


salt and pepper to taste


1. Heat a pan on low - medium. Add oil, onions and carrots and cook for around 6-8mins until the onions are translucent. 

2.  Stir in the garlic, rosemary sprigs and sprinkle with salt and pepper and cook until it all smells fragrant - add lentils.

3. Add the tomato puree and the tomatoes to the pan and stir - add 500mls of water, bouillon powder and dried mixed herbs to the pan and simmer for around 20mins. 

4. Once the sauce has thickened and the lentils are soft (if they are not soft enough and the sauce is dry add a splash more water and cook for a further 5 mins) add the chopped walnuts.

5. Add balsamic vinegar, and remove the rosemary sprig.

6. Give the dish a good stir - taste and season.                          Serve and enjoy!

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