 Preparation Time |
5mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
2
|
|
Bites
|
0.5
|
1 Onion- Finely sliced
2 tsp Olive oil
3 Garlic cloves- sliced
2 Carrots
90g Red lentils
1 Vegetable stock
Chopped & whole leaves Parsley
Boil the kettle while you chop the onions.
Heat the oil in a medium pan, add onions and cook for 2 minutes- meanwhile, slice the garlic and dice the carrots.
Add them in to the pan, allow to cook briefly over the heat.
Pour in 1 litre of boiling water, stir in the lentils and stock cube. Add to the pan and allow to cook for 15 minutes until the lentils are tender.
Take off the heat and stir in the parsley.
Serve in warm bowls and add extra parsley leaves, if you like.
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