|15 min||1 h||1 h 15 min||6|
|1 medium||Carrots (chopped)|
|1 medium potato||Sweet potato (peeled, chopped)|
|3 medium stalk(s)||Celery (chopped)|
|1 potato||Potato (peeled, chopped)|
|1 large||Red onion (peeled, chopped)|
|3 medium||Tomato (no skin)|
|1 1/2 cup||Lentils, raw|
|1/4 tsp||Cayenne pepper (to taste)|
|1 tbsp||Rosemary, fresh (fresh leaves)|
|4 tsp||Sage, ground (4-5 fresh leaves)|
|1/4 cup||Extra virgin olive oil|
|1 tsp||Sea salt (or to taste)|
1. Soak dry lentils in water - approximately 2 hours. Alternatively, use canned lentils.
2. Meanwhile, cut onions, celery stalks, tomatoes, peeled potatoes and carrots into large chunks.
3. Place onions, celery stalks, tomatoes, and carrots in a food processor with rosemary leaves. Pulse for a few seconds (add a little water if necessary to improve mixing). Add into a pot vegetable mixture, potato chunks and previously soaked lentils. Add excess water (2 inch or 4-5cm) and remaining ingredients.
4. Cook covered at low temperature until potatoes are soft. Remove potatoes, mash them and place back into the pot. Cook on low heat for another hour. Stir a few times while cooking. Serve hot.
are a great source of plant-based protein and are also very high in fiber!