Ingredients
- 1 cup of uncooked brown lentils, rinsed
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 carrots, finely chopped
- 1 courgette (zucchini) finely chopped
- 1/2 cup of frozen peas
- 1/2 cup of frozen sweetcorn
- sprinkling of thyme
- 1 teaspoon of paprika
- balsamic vinegar
- 2 bay leaves
- 3 cups (720ml) of low sodium vegetable stock
- 2 heaped tablespoons of tomato paste
- black pepper to season
- 2 large sweet potatoes, peeled and chopped
- 100g of cheddar cheese
- 1 tablespoon of olive oil
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