A delicious meat-free meal that vegetarians and meat-eaters alike will love.

Serves 4-6

Prep time: 20 mins, Cooking: 55 mins



500g brown lentils

2 carrots, finely diced

3 celery sticks, finely diced

1 onion, finely diced

30g of garlic

4 bay leaves

3 sprigs of thyme

1ltr vegetable stock

1ltr water (to top up lentils if


300ml Yeo Valley Organic

Double Cream

100ml tomato puree

Juice ½ lemon (20ml)

300ml white wine

2 tbsp olive oil


200g spinach leaves, chopped

20g fresh sage leaves,

fi nely chopped

200g fl our

300ml Yeo Valley Organic Semi

Skimmed Milk

1tbsp baking powder

Extra virgin olive oil

Maldon sea salt



1 Chop the garlic and finely dice the onion, celery and carrot (the vegetables should be the same size as the lentils).

2 Gently heat in a large saucepan 50ml of olive oil and gently sweat the vegetables for 5 minutes, add the bay leaves and thyme.

3 Next add the washed lentils and cook for a further 5 minutes, stirring almost constantly, then add the white wine.

4 Stir and cook for 4 minutes, add the tomato puree and beef stock.

5 Turn down the heat until just simmering and cook until most of the stock has been absorbed.

6 At this point add the water and allow to simmer until the lentils are cooked, if the water should evaporate to a level below the lentils top it up until the water just covers them again.

7 When the lentils are soft to the bite add the lemon juice and season with salt and pepper.

8 While still hot add the cream.

FRITTERS to be cooked while lentils are simmering

1 Mix all of the ingredients into a soft dough.

2 Fry spoonfuls of the dough in hot oil to form fritters.

3 Remove from oil once lightly browned.


Serve the fritters on top of the lentils with a wedge of lemon and some rocket leaves.