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Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of oil in a saucepan over medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.
Olive oil
1 Carrot
1/2 Celery stick
1 Onion
2-3 Garlic cloves
1 sprig Rosemary
10-12 Sun-dried tomatoes
1 tbsp Tomato purée
Step 2
Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently.
300 g Split red lentils
700 ml Vegetable stock
200 ml Soya milk
Step 3
Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted.
Salt
Black pepper
4-5 tbsp Nutritional yeast
1 handful Baby spinach
Step 4
Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.
Plant-based cream
Plant-based yoghurt
1 handful Basil
Plant-based Parmesan-style cheese
For
2
M
I
1
Carrot, small-medium, diced
1/2
Celery stick, diced
1
Onion, small, diced
2-3
Garlic cloves, very finely chopped
1
sprig
Rosemary
10-12
Sun-dried tomatoes, chopped, plus extra to serve
1
tbsp
Tomato purée (paste)
300
g
Split red lentils, washed
700
ml
Vegetable stock
200
ml
Soya milk
4-5
tbsp
Nutritional yeast
1
handful
Baby spinach
Olive oil, for cooking
Salt
Black pepper, freshly ground
To Serve
Plant-based cream
Plant-based yoghurt
1
handful
Basil, small
Plant-based Parmesan-style cheese
Per Serving
Calories
604kcal
Fat
3g
Carbs
64g
Protein
33.5g
Fibre
10g
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Saskia K
a month ago
Another good meal for meal prepping.
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Gigi
a month ago
So true, Saskia! Perfect for those busy weeks! 🌿
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Cath C
2 months ago
First recipe I've made from the app, and it did not disappoint! Recipe needed no tweaking at all...perfect comfort food with rice on a Winter night in Australia 💜
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ShanaLee A
3 months ago
This was very good. My teenage son ate so much of it. Definitely make this one again. Thank you for the great healthy recipe
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Gigi
3 months ago
So glad to hear you and your son enjoyed it! Thanks for trying out the recipe. 😊💚
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Sophie Robinson
3 months ago
I have made this twice in the last week or so It is absolutely loved in this house!! I actually made your tofu flatbread to go with it which is also delicious 😋 thanks so much for your plant based culinary genius 💛
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Gigi
3 months ago
Thanks so much, Sophie! It makes me so happy to hear how much you love them! 💚
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M
MP
5 months ago
Sublime, as always. 👌
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Gigi
5 months ago
Thank you so much, that means the world! 🥹
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Natalia
5 months ago
Delicious ! Baby ate it all too 😁
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Gigi
5 months ago
The best news! So happy the baby enjoyed it too. Mission accomplished! x
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Gabi S
6 months ago
Really easy to make; I also add it a bit of water and have it as a soup sometimes
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Gigi
6 months ago
yay! I love that idea so much - I might have to try that myself!
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Patricia
6 months ago
Super easy to make and sooo tasty! I used pre cooked lentils, so I put less water/broth. Great recipe, I’ll repeat for sure!
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Carola F
7 months ago
Made it today the first time, but def. will make it again Great for a gray and rainy day
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Gigi
7 months ago
Perfect choice for a grey, rainy day 🤍 So happy it will be a repeat xx
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Sara H
7 months ago
Amazing for a rainy Sunday batch cooking session. I am set up for the week!
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Gigi
7 months ago
Love this! I’m so happy this recipe is helping you get ahead for the week x
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Doreen S
8 months ago
Didn't have kale so used spinach. It was delicious!
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Gigi
7 months ago
Great substitute! Glad you enjoyed ❤️
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Caitlin M
8 months ago
My man didn’t ask me to marry him… but he did enjoy 🤣 ❤️
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Gigi
7 months ago
There's always next time! 🤣
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Sarah H
8 months ago
This recipe was great! I enjoyed it with some Greek yogurt mixed in.
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Gigi
8 months ago
Yay ☺️ glad it was a success!
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Alan M
8 months ago
Si easy and so tasty!! I’m thoroughly enjoying not only the recipes but also the functionality of this website!! 👏👏👏
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Gigi
8 months ago
Yay! this makes me so happy Alan! Love the pic 😊
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Costanza T
9 months ago
Thanks Gigi, we all loved this one 😋
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Gigi
8 months ago
Thanks Costanza - love hearing that! Its a family favourite at our house too!
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L
Leilane B
9 months ago
I did it today and it's delicious! Thank you very much for this amazing work 💕
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Gigi
9 months ago
Glad you liked it! One of my faves for sure!!
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N
Noa A
9 months ago
Hi Gigi, what can I use instead of nutritional yeast? I don’t like the flavour.
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Gigi
9 months ago
Hey Noa! If you have plant based Parmesan style cheese you can use that otherwise just leave it out and use a bit more seasoning. :)
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N
Noa A
9 months ago
Does leaving it out affect the amount of protein?
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C
Carolynn
9 months ago
Yes, it should impact how much protein since nurtritioal yeast contains protein. My Bragg’s brand nutrition yeast contains 5g per 2 tablespoons. So, in this recipe if I remove 4 Tbsp then that reduces by 10 grams of protein. I hope this helps. :)
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A
Allison F
9 months ago
I limit soy because of a thyroid condition. What is a substitute?
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Gigi
9 months ago
Hi Allison! Agree with what has been said already! As long as the milk is unsweetened you can use any milk alternative you have. And using Ask Gigi (you can find it under the recipe title too) will help you find alternatives quickly 😊
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Rafael Augusto
9 months ago
I normally use almond milk instead of soya on recipes
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Solange
9 months ago
Just hit the search button and gigi AI chat will appear
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Solange
9 months ago
You can ask the chat bot for advice, gives you an instant answer.
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Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of oil in a saucepan over medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.
Olive oil
1 Carrot
1/2 Celery stick
1 Onion
2-3 Garlic cloves
1 sprig Rosemary
10-12 Sun-dried tomatoes
1 tbsp Tomato purée
Step 2
Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently.
300 g Split red lentils
700 ml Vegetable stock
200 ml Soya milk
Step 3
Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted.
Salt
Black pepper
4-5 tbsp Nutritional yeast
1 handful Baby spinach
Step 4
Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.
Plant-based cream
Plant-based yoghurt
1 handful Basil
Plant-based Parmesan-style cheese
For
2
M
I
1
Carrot, small-medium, diced
1/2
Celery stick, diced
1
Onion, small, diced
2-3
Garlic cloves, very finely chopped
1
sprig
Rosemary
10-12
Sun-dried tomatoes, chopped, plus extra to serve
1
tbsp
Tomato purée (paste)
300
g
Split red lentils, washed
700
ml
Vegetable stock
200
ml
Soya milk
4-5
tbsp
Nutritional yeast
1
handful
Baby spinach
Olive oil, for cooking
Salt
Black pepper, freshly ground
To Serve
Plant-based cream
Plant-based yoghurt
1
handful
Basil, small
Plant-based Parmesan-style cheese
Per Serving
Calories
604kcal
Fat
3g
Carbs
64g
Protein
33.5g
Fibre
10g
Only visible to you
Made it?
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Saskia K
a month ago
Another good meal for meal prepping.
Like
Reply
Cancel
Gigi
a month ago
So true, Saskia! Perfect for those busy weeks! 🌿
Like
Reply
Cancel
Cath C
2 months ago
First recipe I've made from the app, and it did not disappoint! Recipe needed no tweaking at all...perfect comfort food with rice on a Winter night in Australia 💜
Like
Reply
Cancel
S
ShanaLee A
3 months ago
This was very good. My teenage son ate so much of it. Definitely make this one again. Thank you for the great healthy recipe
Like
Reply
Cancel
Gigi
3 months ago
So glad to hear you and your son enjoyed it! Thanks for trying out the recipe. 😊💚
Like
Reply
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Sophie Robinson
3 months ago
I have made this twice in the last week or so It is absolutely loved in this house!! I actually made your tofu flatbread to go with it which is also delicious 😋 thanks so much for your plant based culinary genius 💛
Like
Reply
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Gigi
3 months ago
Thanks so much, Sophie! It makes me so happy to hear how much you love them! 💚
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M
MP
5 months ago
Sublime, as always. 👌
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Gigi
5 months ago
Thank you so much, that means the world! 🥹
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Natalia
5 months ago
Delicious ! Baby ate it all too 😁
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Gigi
5 months ago
The best news! So happy the baby enjoyed it too. Mission accomplished! x
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Gabi S
6 months ago
Really easy to make; I also add it a bit of water and have it as a soup sometimes
Like
Reply
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Gigi
6 months ago
yay! I love that idea so much - I might have to try that myself!
Like
Reply
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P
Patricia
6 months ago
Super easy to make and sooo tasty! I used pre cooked lentils, so I put less water/broth. Great recipe, I’ll repeat for sure!
Like
Reply
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C
Carola F
7 months ago
Made it today the first time, but def. will make it again Great for a gray and rainy day
Like
Reply
Cancel
Gigi
7 months ago
Perfect choice for a grey, rainy day 🤍 So happy it will be a repeat xx
Like
Reply
Cancel
S
Sara H
7 months ago
Amazing for a rainy Sunday batch cooking session. I am set up for the week!
Like
Reply
Cancel
Gigi
7 months ago
Love this! I’m so happy this recipe is helping you get ahead for the week x
Like
Reply
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Doreen S
8 months ago
Didn't have kale so used spinach. It was delicious!
Like
Reply
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Gigi
7 months ago
Great substitute! Glad you enjoyed ❤️
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Reply
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C
Caitlin M
8 months ago
My man didn’t ask me to marry him… but he did enjoy 🤣 ❤️
Like
Reply
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Gigi
7 months ago
There's always next time! 🤣
Like
Reply
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Sarah H
8 months ago
This recipe was great! I enjoyed it with some Greek yogurt mixed in.
Like
Reply
Cancel
Gigi
8 months ago
Yay ☺️ glad it was a success!
Like
Reply
Cancel
Alan M
8 months ago
Si easy and so tasty!! I’m thoroughly enjoying not only the recipes but also the functionality of this website!! 👏👏👏
Like
Reply
Cancel
Gigi
8 months ago
Yay! this makes me so happy Alan! Love the pic 😊
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C
Costanza T
9 months ago
Thanks Gigi, we all loved this one 😋
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Gigi
8 months ago
Thanks Costanza - love hearing that! Its a family favourite at our house too!
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L
Leilane B
9 months ago
I did it today and it's delicious! Thank you very much for this amazing work 💕
Like
Reply
Cancel
Gigi
9 months ago
Glad you liked it! One of my faves for sure!!
Like
Reply
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N
Noa A
9 months ago
Hi Gigi, what can I use instead of nutritional yeast? I don’t like the flavour.
Like
Reply
Cancel
Gigi
9 months ago
Hey Noa! If you have plant based Parmesan style cheese you can use that otherwise just leave it out and use a bit more seasoning. :)
Like
Reply
Cancel
N
Noa A
9 months ago
Does leaving it out affect the amount of protein?
Like
Reply
Cancel
C
Carolynn
9 months ago
Yes, it should impact how much protein since nurtritioal yeast contains protein. My Bragg’s brand nutrition yeast contains 5g per 2 tablespoons. So, in this recipe if I remove 4 Tbsp then that reduces by 10 grams of protein. I hope this helps. :)
Like
Reply
Cancel
A
Allison F
9 months ago
I limit soy because of a thyroid condition. What is a substitute?
Like
Reply
Cancel
Gigi
9 months ago
Hi Allison! Agree with what has been said already! As long as the milk is unsweetened you can use any milk alternative you have. And using Ask Gigi (you can find it under the recipe title too) will help you find alternatives quickly 😊
Like
Reply
Cancel
Rafael Augusto
9 months ago
I normally use almond milk instead of soya on recipes
Like
Reply
Cancel
Solange
9 months ago
Just hit the search button and gigi AI chat will appear
Like
Reply
Cancel
Solange
9 months ago
You can ask the chat bot for advice, gives you an instant answer.
Like
Reply
Cancel
