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£3/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
1 Put the lentils, stock, carrots and chilli flakes in a saucepan. Bring to the boil, cover with a lid and reduce the heat to simmering. Cook gently for 10 minutes, until the lentils have softened.
2 Heat the oil in a frying pan and fry the onions for 5 minutes until golden. Stir in the garlic and fry for 1 minute more. Tip ½ the onions into the pan with the wine vinegar, olives, Lebanese 7-spice, tomato purée, sugar and all but 2 tbsp of the coriander. Cook gently for 5 minutes more until the lentils are soft but not collapsing
Spoon the stew into shallow bowls and serve scattered with the reserved onions and coriander.
For an extra burst of flavour, serve the stew topped with spoonfuls of dairy free yogurt alternative, flavoured with a little crushed garlic, plenty of freshly ground black pepper and a good squeeze of lemon or lime juice.
Typical values per serving when made using specific products in recipe
Energy | 1,097kJ/ 263kcals |
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Fat | 9g |
Saturated Fat | 1.5g |
Carbohydrates | 26g |
Sugars | 17g |
Fibre | 18g |
Protein | 9.3g |
Salt | 0.6g |
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