*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.
This hearty recipe combines red lentils with three types of beans – flageolet, white kidney and black-eyed beans to create a warming meal that’s full of protein.
We soak the red lentils and black-eyed beans overnight to make them lovely and tender. To make the casserole sauce, we sweat sliced onions and garlic, then add the soaked red lentils, chopped tomatoes, tomato puree, some oregano and vegetable stock, and simmer for about 10 mins to ensure that while the lentils are cooked, they still retain some bite. Then we mix in the flageolet beans, white kidney beans and black eyed beans. Finally, we stir through parsley and basil to add freshness and flavour.
We oven-roast a mix of red and yellow peppers and cup mushrooms as a tasty garnish. We also add green beans and baby spinach for extra colour and texture.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Chopped Tomatoes (19%) (Tomato Juice, Acidity Regulator: Citric Acid), Water, Onions (9%), Cannellini Beans (9%), Red Kidney Beans (9%), Black Eye Beans (6%), Red Lentils (4%), Tomato Puree (4%), Cup Mushrooms (4%), Yellow Peppers (3%), Red Peppers (3%), Rapeseed Oil, Green Beans (3%), Baby Spinach (3%), Mediterranean Vegetable Stock (Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Garlic, Basil, Oregano, Cornflour, White Pepper.
Please Note: The details above are correct as of 4 September 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.