Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
- 1 tbsp. Lucy Bee Coconut Oil
- 1 carrot, finely chopped*
- 1 onion, finely chopped*
- 3 garlic cloves, finely chopped*
- 1 stick of celery, de-stringed and finely chopped*
- 20 sun-dried tomatoes, finely chopped*
- ½ bunch fresh parsley/ 1 tbsp. dried wild garlic
- 300g chestnut mushrooms, finely chopped*
- 100g dried puy lentils
- 2 tbsp. red wine/red wine vinegar, optional
- 500ml vegetable stock
- 1 x 400g tin of plum/chopped tomatoes
- 100g spinach
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- A drizzle of Sacha inchi Oil, optional
- *TIP: if you have a food processor, these can be chopped in that, making it a very quick dish to prepare
- In a large, heavy-based pan, melt the Lucy Bee Coconut Oil. Add the carrot, onion, garlic, celery, sun-dried tomatoes and fry until the onion starts to soften.
- Add the parsley/wild garlic, along with the mushrooms and fry for a couple of minutes before adding the lentils. Stir together and add the wine/wine vinegar, if using, along with the stock and tinned tomatoes. Bring to the boil, then reduce to a gentle simmer and cook covered, stirring occasionally, for 30 minutes, or until the lentils are tender.
- Add the spinach, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, freshly ground, to season, cover and cook for another 5 minutes to allow the spinach to wilt.
- Stir to fully combine and serve with a jacket potato and drizzle of Lucy Bee Starseed Omega Oil, with pasta or on its own.
Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.