Creamy French lentils with sil­ver­beet & parsnip

serves 4| prep & cook­ing 50 mins - - THIS MONTH -

2 tbs ex­tra virgin olive oil 1 leek, thinly sliced 1 brown onion, finely chopped 1 car­rot, peeled, finely chopped 1 stick cel­ery, finely chopped 275g small parsnips, peeled, cut into 1cm pieces 3 gar­lic cloves, crushed 210g (1 cup) French green lentils, rinsed 1L (4 cups) salt-re­duced vegetable stock 2 fresh bay leaves, plus ex­tra, to serve (op­tional) 6 fresh thyme sprigs 12⁄ bunch sil­ver­beet, de-stemmed, thinly sliced 1 tbs lemon juice 80ml ( 13⁄ cup) light thick­ened cream

1 Heat oil in a casse­role dish over medium heat. Add leek, onion, car­rot and cel­ery. Cook, stir­ring, for 6 min­utes or un­til soft­ened. Add parsnip and gar­lic. Cook, stir­ring, for 4 min­utes or un­til soft­ened. Add lentils. Cook, stir­ring, for 1 minute to coat. 2 Add stock, bay leaves and thyme. Sim­mer, par­tially cov­ered, stir­ring oc­ca­sion­ally, for 28-30 min­utes or un­til just ten­der. 3 Add sil­ver­beet. Cook, stir­ring, for 3 min­utes or un­til wilted. Stir in lemon juice and half the cream. Sea­son. Driz­zle with re­main­ing cream and serve with ex­tra bay leaves, if us­ing. PER SERVE • 18g pro­tein • 15g fat (4g sat­u­rated fat) • 40g carb • 15g di­etary fi­bre • 401 cals (1678kj)

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