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