Braised Lentils


Serves 2


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


  1. 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.
  2. 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.
  3. 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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