A quick yummy nutritious simple supper, courtesy of Joe Wicks’ ‘Veggie Lean in 15’ with a few little changes!
1 tbsp coconut oil
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 pack pre cooked Puy lentils
1-2 tsp dijon mustard
50ml greek yogurt
Handful of parsley roughly chopped
1 ready cooked beetroot, cut into wedges
Squeeze of a lemon
Melt the coconut oil in a saucepan then add the onion and cook for about 8 mins until soft.
Meanwhile toast the walnuts in a dry frying pan over medium heat then cool and roughly chop.
Stir garlic into the onion pan, cook for a minute. Tip in the lentils, breaking them up. Then stir in the dijon mustard. Remove from heat and add the yogurt and 2 tablespoons of water. Gently warm through on low heat until all nice and warm. Remove form heat again and mix in parsley and beetroot. Squeeze over a bit of lemon juice.
Serve with a scattering of toasted walnuts and a bit more parsley.