Marry me lentils: A protein-packed vegan dish that impresses
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Legend has it that this dish is so good, it could lead to a proposal! Gigi Grassia’s Marry Me Lentils swaps chicken for red lentils, delivering a protein-rich, flavour-packed recipe in just 20 minutes. “Legend has it that if you make this dish for someone, they’ll want to marry you after tasting it!” says Gigi Grassia, author of new cookbook Plant Protein.
![[Gigi Grassia’s debut cookbook is dedicated to plant-powered protein sources]](https://static.independent.co.uk/2024/12/31/09/18084614-1c58971d-a29b-4359-aab9-e79c519947b5.jpg)
“Usually made with chicken, in this version the red lentils soak up and carry the rich flavours of the sun-dried tomatoes and rosemary to create a perfect mouthful. In just 20 minutes, you can have a flavourful, protein-packed dish that I hope will become one of your go-to recipes.”.
Serves: 2-4. Ingredients:. 1 small-medium carrot, diced. ½ celery stick, diced. 1 small onion, diced. 2-3 garlic cloves, very finely chopped. 1 sprig of rosemary. 10-12 sun-dried tomatoes, chopped, plus extra to serve. 1 tbsp tomato purée. 300g split red lentils, washed.
700ml vegetable stock. 200ml soya milk. 4-5 tbsp nutritional yeast. Handful of baby spinach. Olive oil, for cooking. Salt and freshly ground black pepper. To serve:. Plant-based cream or yoghurt. Small handful of basil. Plant-based parmesan-style cheese. Method:. 1. Heat a good glug of oil in a saucepan over a medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for five to eight minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water.
