Warm, creamy and delicious!
This Creamy Chicken, Bacon and Lentil Soup is the ultimate comfort food and a great way to use Alison’s Pantry Split Red Lentils.
Nut and Lentil Muffin (Serves 6)
3 Tbsp. Alison’s Pantry Chia Seeds
200g Alison’s Pantry Split Red Lentils
2 Tbsp. olive oil
1 large onion, finely chopped
100g Alison’s Pantry American Walnuts, roughly chopped
100g Alison’s Pantry Natural Macadamia’s or Natural Cashews, roughly chopped
1 large carrot, peeled and grated
2 Tbsp. chopped fresh basil
1 Tbsp. balsamic vinegar
½ tsp chilli flakes
Salt and freshly ground black pepper
- Place chia seeds in a small bowl with 6 Tbsp. of cold water. Set aside for 10 minutes to soak and form a gel that will bind the mixture together.
- Meanwhile, cook lentils in plenty of boiling water for 10 minutes then drain well. At the same time, heat oil in a pan and cook onion for 10 minutes until golden and soft.
- Preheat the oven to 180°C. Grease a standard loaf tin or 6 x Texas muffin tins with oil. Combine lentils, onion, nuts, carrot, basil, and chia seed gel in a large bowl. Add balsamic, chilli and season well with salt and pepper.
- Mix to thoroughly combine then press the mixture into the loaf tin or muffin tins. Bake muffins for 40 minutes and loaf for 50-60 minutes or until firm and golden brown.
Serve hot as a vegetarian main dish.
This recipe was created by Julie Le Clerc for Alison’s Pantry