#Vegetarian #Lentils I’ve recently decided (reluctantly) that we need to eat more vegetables and less meat, mainly for health reasons but also because purely vegetarian meals can be quite delicious and are very healthy.  This is my take on a recipe by Sajeev Thomson Mathew who is the author of the MyFoodSwings Blog.  I am a person who usually pairs vegetables with some sort of meat or chicken but in this quick and tasty dish, you won’t miss it.

Recipe

Lentils and Vegetables

INGREDIENTS:

225 ml (1 cup) Broccoli
225 ml (1 cup) Brussels Sprouts halved

225 ml (1 cup) Asparagus Tips (trimmed)

118 ml (½ cup) Lentils
2 Medium Carrots (sliced into thin batons)
Pinch of Salt (optional)
Ground Black Pepper
2 tbsps Minced garlic
2 tbsps Butter
1 tbsp chilli flakes
Olive Oil

Vegetable Stock

PREPARATION:

Boil some vegetable stock in a saucepan and once the water starts boiling, add the lentils (we used split yellow lentils but any lentils will do) to the saucepan. Once, they are cooked which should be in about 15 to 20 minutes, drain the water out and keep the lentils aside.

In a pan, heat up some oil and butter. Then add the red chilli flakes and minced garlic. Sauté till the garlic turns golden brown. Then add the broccoli and lentils along with some salt and pepper. Cook till the broccoli is browned and crisp and the lentils are firmed up.

Slice the carrots into thin batons and add to a pan with some oil. Season with some salt (optional) and pepper. Fry until the exterior wilts and is browned properly.

Halve the brussels and trim the asparagus and add to the carrots in the pan just to crisp up the exterior of the brussels and the asparagus.  Add the remaining juices on the lentils, broccoli and carrots on the plate and serve as shown.