White Wine Lentils with Roasted Cherry Tomatoes & ‘Crème Fraîche’

These are not just any old lentils… this is a truly delicious dish, inspired by a traditional, Spanish recipe! Option to serve with a green salad, garlic bread and vegan bacon or Patatas bravas... but perfectly tasty on its own.

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

  • Vegan bacon or chorizo, lightly fried (optional)

Method

  1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.

  2. 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.

  3. Pop the cherry tomatoes on a baking tray with a drizzle of oil and cook in the oven for around 15 minutes.

  4. While the tomatoes are roasting, fry the onion until soft and golden.

  5. Add the garlic and and fry for a further minutes.

  6. Add the carrot and smoked paprika and fry for 5-10 minutes.

  7. Stir through the tomatoes, white wine and simmer for around 5 minutes.

  8. Add the lentils, vegan stock and parsley and simmer for another 5 minutes.

  9. Serve with a dollop of crème fraîche, the roasted tomatoes, a sprinkling of parsley and (optional) vegan bacon or chorizo.

  10. Delicious on its own or add a green salad and garlic bread.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub

Jade ThorneComment