About the Recipe
An easy mid week lunch or dinner. Perfect after a long autumn walk!
2-3 tbsp ghee or coconut oil
few sprigs of rosemary and thyme
chopped up onion, chopped carrot, chopped stick of celery, sliced leek
2 cloves of garlic, peeled and crushed
650ml vegetable stock
200g washed Puy lentils
Gluten free, use gluten free stock, Vata can add a little parmesan, Kapha a little chilli.
Heat ghee or coconut oil and gently sweat rosemary and thyme, with the onion, carrot, celery, and leek. (Don't worry if you don't have all, just use what you have). Cook until the onions are soft 5-10mins. Add garlic, vegetable stock and Puy lentils. Gently simmer for around 25mins with the lid on. Put around a third into a bowl and use a stick blender to purée before stirring it back in. Season, and serve with parsley and a dash of lemon. . Enjoy!