Serves 4
1 Serve = ½ CC + ½ Veg + 1 Protein + 1 Fat
Best Choice Recipe
Prep : 20 min
Cook : 20 min
Ingredients
- 15ml (1 tbsp) olive oil
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 1 x 420g tin lentils, drained and rinsed
- 1 litre (4 cups) vegetable stock, hot
- 2 fresh bay leaves
- 10ml (2 tsp) dried oregano
- 10ml (2 tsp) vinegar
- 200g potato, cubed
- 1 carrot, cubed
- salt and freshly ground black pepper, to taste
- 10ml tahini, to serve
Instructions
- Heat the oil in a pot and sauté the onion and garlic for a few minutes.
- Add the remaining ingredients except for the tahini and cook until the vegetables are tender, about 15 minutes.
- Serve hot with a swirl of tahini.
