Braised lentils with sage tempeh

Ingredients

For 1 serving

• Lentils50 g
• Tempeh120 g
• Carrots60 g
• Celery40 g
• Onion30 g
• Chopped tomatoes100 g
• Fresh sage3 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

Method

1. Rinse the lentils. Peel the carrot and finely chop the carrots, celery and onion.
2. Heat half the oil in a saucepan over medium heat and cook the chopped vegetables for 5 minutes, stirring, until soft and the onion is translucent.
3. Add the lentils, chopped tomatoes and enough water to cover them by about three fingers; bring to the boil and simmer over low heat, covered, for 30 minutes, until the lentils are tender and the sauce is thick. Season with salt and pepper.
4. In the last 10 minutes cut the tempeh into cubes of about 1.5 cm. Heat the remaining oil in a pan over medium-high heat with the sage leaves and brown the tempeh for 6–7 minutes, turning, until golden and crisp and the sage is crisp.
5. Serve the stewed lentils with the tempeh and crisp sage on top.