Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 10.24 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
Salsa verde
- 4tablespoons mixed herbs, such as parsley, coriander and chives, chopped
- 1tablespoons capers, drained
- 2 anchovy fillets
- 1tablespoons olive oil
- 1 lime, grated rind and juice
- 1teaspoons olive oil
- 1 small onion, finely chopped
- 300grams Puy lentils
- 1 3/4 cup vegetable stock
- 200grams cherry tomatoes, chopped
- 1 bunch spring onions, finely sliced
Nutrition per serving
1400kJ / 335Cal
1400 Kilojoules or 335 Calories
16% of daily energy intake*
Protein
21.9grams
Fat
3.6grams
Carbs
44.2grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a saucepan, add the onion and fry for 2 - 3 minutes until it is beginning to soften.
Step 2 of 4
Add the lentils and stock, bring to the boil, then cover and simmer for 30 - 40 minutes until the lentils are tender and the stock has been absorbed. Add the tomatoes and spring onions to the lentils. Stir well to mix.
Step 3 of 4
Meanwhile, make the salsa by putting the herbs, capers, anchovies (if used), oil and lime rind and juice in a food processor and whizzing for a few seconds until combined but still retaining a little texture.
Step 4 of 4
Drizzle the salsa over the warm lentils and toss together. Serve with toasted chapattis or flat breads.
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