Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the ...

Scoop up a spoonful of creamy puy lentil base, with water chestnut, carrots and more. It also flaunts a crumbly parmesan crust on top! This innovative dish has all the flavours of garlic, tomato, ...

Stir for a minute or so, add the grated carrot, lentils, stock and milk. Bring to the boil, season with salt and freshly ground pepper, then simmer for about 15 minutes or until the carrots and ...

In a pot, melt butter over medium heat. Sauté carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil.

These patties are super easy to make and are made from legumes: coral lentils. Their orange color will add vibrancy to your plate and pair perfectly with carrots. A great way to incorporate ...

Carrots: Sweet and crunchy, carrots add color, texture, and natural sweetness to the salad. Lentils: The foundation of the salad, black lentils provide a hearty, protein-rich base.They have a mild ...

Earthy brown lentils are simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot stew inspired by the Spanish dish lentejas con chorizo.

Peel the onion and dice finely. Peel the carrots and slide in to 1 cm thick circles. Fry the onion and carrots in a big, hot frying pan with olive oil for 4-5 minutes. Add lentils and 400ml water.

Simply heat the vegetable oil in a large pot, then toss in the chopped onion, garlic, carrots and celery. Let them sauté until softened and fragrant. Next, add the lentils, bay leaf and vegetable ...