1/2 leek, thinly sliced
1 clove garlic, minced
1/2 brown onion, thinly sliced
125g mushrooms, thinly sliced
1/2 Tbsp fresh red chilli, thinly sliced
3/4 x 400g can brown lentils, drained and rinsed
1 cup veggie stock
150ml coconut milk
2–3 cups chopped silverbeet, baby bok choy or kale leaves
- Prep & cook lentils. Heat 1/2 tsp oil in a fry-pan on medium heat. Add leek, garlic, onion and 1/2 tsp salt and cook for about 4 minutes, until softening. Add mushrooms and chilli and cook 2 minutes. Add a dash of water and cook a further 2 minutes, until mushrooms are tender and liquid has reduced by about half.
- Add lentils, stock and coconut milk, bring to almost boiling, then reduce heat to low and simmer for about 7 minutes. Stir through greens and cook a further 1–2 minutes, until wilted. Season to taste.
- Serve lentils as is, or with a serve of lean protein.
Nutritional Info (per serve)
Energy (kJ): 1127
Energy (Cal): 269
Carbohydrate (g): 26.9
Protein (g): 14.3
Fat (g): 9.9
Saturated Fat (g): 8.2
Sugars (g): 6.7
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