We love good Creamy Lentils and Plant Based Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vivera Plant Chicken Pieces(ContainsCereals containing Gluten, Soya)
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a drizzle of oil in a large frying pan on medium high heat. Add the vivera chicken and carrot pieces. Fry until golden for 4-5 mins. Stir in the garlic and cook for 1 minute.
Add the lentils, mustard and water (see ingredients for amount), and stir to combine, allow to simmer until the carrots are tender, 6-8 mins. Stir in the sour cream. Add the spinach in handfuls and cook until wilted, 2-3 mins. Season with salt and pepper and add a splash of water if you feel it needs it.
Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Stir in two thirds of the spring onion. Cover with a lid.
Divide the mash between plates. Top the mash with the creamy fricassee and sprinkle with remaining spring onion. Enjoy!