Lentil recipes are a great option! Green lentils are the centre of this vegetarian dish along with polenta, vegetables and cheese. It can be a side dish or a main.
Picture: Courtesy of Waitrose & Partners
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
- Serves: 2
300g frozen chargrilled vegetable medley
230g can plum tomatoes
60g green lentils, rinsed
300ml vegetable stock
1 tsp dried oregano
60g Parmigiano Reggiano, grated
1½ tbsp balsamic glaze
- Put the chargrilled vegetables, tomatoes, lentils, stock and oregano in a saucepan, and bring to a gentle simmer. Cover and cook gently for about 25 minutes until the mixture is thick and pulpy, stirring frequently. Add a dash of water if the mixture dries out.
- Meanwhile, bring 700ml water to the boil in a saucepan with ½ tsp salt and sprinkle in the polenta, whisking well to prevent the mixture turning lumpy. Reduce the heat to its lowest setting and continue to cook, stirring with a wooden spoon for 8 minutes. Stir in all but 2 tbsp of the Parmigiano Reggiano and some ground black pepper.
- Add the balsamic glaze to the vegetables. Spoon the polenta onto plates, pile the vegetables on top and serve sprinkled with the reserved cheese.