Ingredients
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2 Garlic ClovesCrushed
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1 Red OnionDiced
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3 Small CarrotsDiced
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2 ParsnipsDiced
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2 Celery StalksDiced
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250g MushroomsFinely Chopped
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2 Cans of Precooked Green Lentils
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1 Sprig of rosemaryFinely Chopped
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1 Small handful of thymeChopped
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1/2 cup Buckwheat Flour
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Optional Toppings
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6 tbsp Tomato Puree
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2 tbsp Maple Syrup
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3 tbsp Tamari
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Salt and Pepper
Directions
This delicious dish is by James Wythe.
It’s gluten and dairy free and the perfect Christmas dinner recipe for the family!
TIP: This gets even better the next day so for Christmas you could always make it the day before, store it in the fridge overnight and just reheat in the Panasonic oven on Christmas Day!
Steps
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1
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Heat a pan with olive oil and add the garlic, onion, carrots, parsnips, celery, mushrooms salt and pepper and cook together for 5 minutes until softened. |
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2
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Meanwhile drain and rinse the tinned lentils |
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3
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Optional: Make the tomato sauce topping by mixing the 6tbsp tomato puree, 2 tbsp maple syrup and 2 tbsp Tamara in a bowl |
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4
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Once the veg is cooked add to a food processor along with the drained lentils and blend for 30 seconds. |
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5
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Transfer the mix to a bowl and add the rosemary, thyme, 1 tbsp tamari, 1/2 cup buckwheat flour and pinch of salt & pepper and mix |
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6
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Optional: Place the mix into a small baking dish and top with the tomato sauce |
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7
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Place in the microwave oven for 50 minutes at 210 C |
