Smoky Speckled Lentils

SMOKY SPECKLED LENTILS...

Oh this is a good one!  Rich, smoky and comforting this dish has everything you need in a meal an array of seasonal vegetables, protein rich lentils and warming herbs and spices. With every dish I cook I try to make enough for 2 family meals or at least have some left over for my husband and I to enjoy for lunch throughout the week. You can enjoy on its own topped with coconut yoghurt and avocado, with rice or pasta or as a side dish to accompany other delights.  I hope you get a chance to make this recipe and enjoy it as much as we do. 

Serves 6-8 depending on your portion size

Ingredients

250g cooked speckled lentils (can also use green)
1 red onion, diced
3 cloves garlic, crushed
2 aubergines, diced
2 sticks of celery, chopped
2 courgettes, grated
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, diced
½ tbsp fennel seeds
1 tbsp smoked paprika
1 tbsp chipotle paste
1 tbsp chopped basil
1 tbsp dried oregano
1 tbsp Rose Harissa paste
I can plum tomatoes
1 can cherry tomatoes
2 tsp veg bouillon
1 cup red wine (optional)

Method

Soak and cook the lentils as per instructions

In a large heavy based pan pour in ¼ cup of EV olive oil and sweat the onions and celery for 5mins

Next add the garlic, fennel seeds, smoked paprika, oregano, veg bouillon, chipotle & Harissa paste, mix together

Now stir in the aubergines,  courgettes, parsnips, carrots and peppers

Pour in the red wine, plum & cherry tomatoes (I always rinse the tins out with water and pour this into the pan so not to waste any of the tomato goodness)

Cook for a good 45minutes, stirring occasionally

Now add the lentils and chopped basil cook for a further 30mins

Can be enjoyed on the day or kept in the fridge for up to 4 days or frozen for up to a month