VegetarianHealthyLow fat2 of your 5 a day
- Serves2
- CourseLunch
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 1 tbsp oil
- 1 Essential Carrot, diced
- 1 Essential Onion, chopped
- 1 red chilli, finely chopped
- 150g lentils
- 700ml Cooks’ Ingredients Vegetable Stock
- 400ml Essential Passata
- 195g Essential Sweetcorn, drained
- 1 Essential Courgette, diced
- ½ x 25g pack chives, chopped
Method
Heat the oil in a large pan, and fry the carrot, onion and chilli for 4-5 minutes. Add the lentils, stock, passata and sweetcorn, bring to the boil, cover and simmer for 25 minutes.
Stir in the courgette and chives, and cook for a further 3-4 minutes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,073kJ/ 491kcals |
|---|---|
Fat | 11.4g |
Saturated Fat | 1.7g |
Carbohydrates | 69.8g |
Sugars | 25.2g |
Fibre | 7.4g |
Protein | 27.3g |
Salt | 0.8g |
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