Creamy beetroot mustardy lentils

A quick yummy nutritious simple supper, courtesy of Joe Wicks’ ‘Veggie Lean in 15’ with a few little changes!

Ingredients

1 tbsp coconut oil

1/2 onion, finely chopped

30g walnuts

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

Method

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.