Serves: 4 people • Time: 45 minutes
CONTAINS
Vitamin B-group & C, flavonoids, carotenoids, molybdenum, folate, fibre
YOU NEED
2 tablespoons olive oil • 2 onions, chopped
3 garlic cloves, finely chopped • 250g Puy lentils, rinsed and drained
1 x 400g can chopped tomatoes • 600ml vegetable stock
Heat the oil in an ovenproof pan, add the onions and cook over a medium heat for 5 minutes until they start to soften. Add the garlic and a splash of water then reduce the heat and cover. Cook for 10 minutes, or until soft, adding more water if needed. Add the lentils and simmer for a few minutes more. Add the tomatoes and stock, cover and cook for 20–30 minutes.