Creamy Lentils and Plant Based Chicken
with Spring Onion Mash
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100
Baby Spinach
1
Wholegrain Mustard
1
Garlic Clove**
1
Spring Onion
150
Soured Cream
(Contains: Milk)
175
Vivera Plant Chicken Pieces
1
Carrot
1
Lentils
450
Potatoes
Instructions
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!
