Protein-rich pulses combine withfresh vegetables, fresh and dried fruit, nuts and dairy products to make an exceptionally well-balanced, nutritious vegetarian meal, perfect for a warming winter supper.
25 g (1 oz) butter
2 carrots, sliced
1 large onion, skinned and chopped
1 green pepper, seeded and sliced
2 tomatoes, skinned and chopped
1 large cooking apple, peeled and chopped
1 clove garlic, skinned and crushed
15 ml (1 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
100 g (4 oz) lentils, cooked
15 ml (l tbsp) raisins
30 ml (2 tbsp) unsalted peanuts
salt and pepper
300 g (10 oz) natural yogurt
25 g (1 oz) cream cheese
2 carrots, sliced
1 large onion, skinned and chopped
1 green pepper, seeded and sliced
2 tomatoes, skinned and chopped
1 large cooking apple, peeled and chopped
1 clove garlic, skinned and crushed
15 ml (1 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
100 g (4 oz) lentils, cooked
15 ml (l tbsp) raisins
30 ml (2 tbsp) unsalted peanuts
salt and pepper
300 g (10 oz) natural yogurt
25 g (1 oz) cream cheese
method
1. Melt the butter in a large frying pan. Lightly fry the carrots, onion, green pepper, tomatoes, apple, garlic and sage for 15 minutes, until softened.
2. Add the lentils, raisins and peanuts. Season to taste. Stir the yogurt into the cream cheese and mix well to blend. Stir into the mixture. Reheat gently for 5 minutes. Serve at once.
2. Add the lentils, raisins and peanuts. Season to taste. Stir the yogurt into the cream cheese and mix well to blend. Stir into the mixture. Reheat gently for 5 minutes. Serve at once.
serving amount
serves 4
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