White Wine Lentils with Roasted Cherry Tomatoes & ‘Crème Fraîche’
These are not just any old lentils… this is a truly delicious dish and a complete meal in itself, inspired by a traditional, Spanish recipe! Option to serve with a green salad, garlic bread and vegan bacon and/or our delicious potatas bravas recipe… but perfectly tasty on its own.
Not too tricky
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Cuisine
Spanish
Meal
- mains
- lunches
Ingredients
- 400g cherry tomatoes (either roast in the oven or if you don’t have time then heat them with a little oil in a saucepan on the stovetop.
- 225g green, brown or Puy lentils
- Olive oil for frying
- 1 medium onion, finely diced
- 2 cloves garlic, finely sliced
- 200g carrot, finely chopped
- 1 tbsp smoked paprika (ideally Pimentón de la Vera but any fine)
- 2 large tomatoes, roughly chopped
- 130ml/¼ cup dry white (vegan) wine)
- 130ml/¼ cup vegan stock
- 1 tbsp flat leaf parsley, roughly chopped
- Salt and pepper, to taste
- A good dollop of vegan crème fraîche per serving (eg Oatly)
- Vegan bacon or chorizo, lightly fried (optional)
Instructions
- Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Cook the lentils according to the packet (rinse, bring to the boil and then simmer for around 20 minutes) but don’t overcook — keep them with a bit of bite/al dente.
- Pop the cherry tomatoes on a baking tray with a drizzle of oil and cook in the oven for around 15 minutes.
- While the tomatoes are roasting, fry the onion until soft and golden.
- Add the garlic and and fry for a further minutes.
- Add the carrot and smoked paprika and fry for 5-10 minutes.
- Stir through the tomatoes, white wine and simmer for around 5 minutes.
- Add the lentils, vegan stock and parsley and simmer for another 5 minutes.
- Serve with a dollop of crème fraîche, the roasted tomatoes, a sprinkling of parsley and (optional) vegan bacon or chorizo.
- Delicious on its own or add a green salad and garlic bread.
Keywords
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