Michelle's FreeFrom Puy lentils with okra and coriander

Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free

I made this dish for our tasters-judges’ Christmas party this year and, although we all agreed that it looked a bit like a ploughed field, everyone thought it was absolutely delicious! Hope you do too!

Serves 4

2 tbsp olive oil
1 large onion, peeled and chopped quite finely
3–4 large cloves garlic, peeled and finely sliced
sea salt
75g/3oz okra, topped and tailed and sliced into rounds
300g/11oz Puy lentils
4–6 bay leaves
750ml/3 ½ cups gluten and wheat free vegetables stock
freshly ground black pepper
juice 1–2 lemons
large handful of fresh coriander, roughly chopped

Heat the oil in a heavy pan and add the onions a garlic with a pinch of salt to stop them burning. Fry gently for 5–10 minutes or until they are quite soft.
Add the okra, continue to fry for a minute or two longer then add the lentils and bay leaves.
Stir well to make sure they are well amalgamated then add the stock. Bring back to the boil, lower the heat and simmer, covered for 15 minutes. Then uncover and continue to simmer for a further 5–10 minutes or until the lentils are just cooked but still retain some texture and the liquid is virtually all absorbed. If they look as though they are drying out, add a little more liquid.
Season to taste with salt and freshly ground black pepper.
Leave to cool to room temperature but do not chill (unless you want to store them).
To serve, add the lemon juice to taste and the fresh coriander – mix well and season further if needed.

Serves 4 per portion

292 Calories
20g Protein
7.5g Fat (1.1g Sat fat, 4.5g mono, 1.2g poly)
40g Carbohydrate of which 3.5g Sugar
8g Fibre, 521mg Sodium, 1.3g salt
94mg Calcium

Good Source: Vit B6, folate,Iron,zinc

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