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Creamy Lentils and Plant Based Chicken

Creamy Lentils and Plant Based Chicken

Creamy Lentils and Plant Based Chicken

with Spring Onion Mash

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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!

Tags:

Veggie

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)588 kcal

Energy (kJ)2460 kJ

Fat16 g

of which saturates9 g

Carbohydrate71 g

of which sugars8 g

Protein33 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep the Mash

1

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.

Get Prepped

2

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.

Start Cooking

3

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.

Finish off

4

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.

Finish the Mash

5

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.

Serve up

6

Divide the mash between plates. Top the mash with the creamy fricassee and sprinkle with remaining spring onion. Enjoy!

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