Lentils & Vegetables

Prep: 10 mins Cooking 30 mins

Source of: Protein / Calcium / Phosphorous / Iron / Zinc / Iron

Method

1. Heat the olive oil in a saucepan.
2. Add the chopped onion, carrot and celery and stir them in the oil.
3. Put the lid on a cook over a medium to low heat for about 5 minutes.
4. Then stir in the lentils, garlic and herbs.
5. Barely cover with water.
6. Bring it to the boil, then lower the heat and cook over a low heat for about 20 minutes.
7. When it is cooked, add the grated cheese and serve.

Storage

Can be frozen for up to 4 weeks.

Recipe by Sarah Keogh

View all Sarah Keogh's Recipes

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Lentils & Vegetables

Prep time:

Cook time: 30

Recipe by: Sarah Keogh

Mealtype: Lunch

Ingredients:

Method:

1. Heat the olive oil in a saucepan.
2. Add the chopped onion, carrot and celery and stir them in the oil.
3. Put the lid on a cook over a medium to low heat for about 5 minutes.
4. Then stir in the lentils, garlic and herbs.
5. Barely cover with water.
6. Bring it to the boil, then lower the heat and cook over a low heat for about 20 minutes.
7. When it is cooked, add the grated cheese and serve.

Storage:

Can be frozen for up to 4 weeks.