Ingredients: Serves 2 people and its 2 of your 5 a day per person.
350g parsnip peeled and cut into chunks
200g asparagus tips
350g brown lentils drained
1 x medium courgette chopped into small – to medium size chunks
½ red pepper diced
½ orange pepper diced
1 x shallot onion cut in half then sliced
1 x garlic clove crushed
Small bunch of fresh thyme finely chopped
Good pinch of cracked black pepper
Pinch of rock salt
1 tbsp olive oil
1 tbsp water
1 Place the parsnips into a saucepan and cover with boiling hot water with a pinch of salt. Place the lid on the saucepan and bring to a boil on a high heat, then turn it down to a medium heat.
2 In a heated wok add the olive oil and move the oil around the pan, then add the onions, peppers and courgette, stir and let it cook for about 1 minute.
3 Then add in the garlic stir.
4 Then add the asparagus stir and let it cook after 30 seconds, add 1 tbsp of water. Let it cook for about 1 minute stirring regularly.
5 Then add the brown lentils and thyme, stir and let it cook for about 2 minutes on a medium heat until the lentils are heat through.
6 When the parsnip are cooked drain and mash.
7 Then serve up and enjoy.