- 2 large carrots, chopped
- 6 leaves silverbeet, finely sliced
- 1 can brown lentils
- 2 cloves garlic
- 1 teaspoon caraway seeds
- large handful fresh mint
- large handful fresh parsley
- 1 tablespoon olive oil
I really try not to waste food. But towards the end of each week I’m often left with extra bits and pieces in the fridge.
Normally on a Sunday afternoon, I’ll try to be creative and use up these leftovers in some type of combination.This recipe was just that!
A combination I’ve never tried before, I used up leftover carrots and silverbeet. A can of lentils extended the dish, and herbs and spice added freshness and extra flavour.
Maybe this can inspire you to use up something sad and lonely in your fridge at the end of your week?
Heat the olive oil over medium heat in a heavy based pan
Add the carrots and caraway seeds, and sauté for about 10 minutes or until carrots have started to soften
Add the garlic and silverbeet. Stir to combine and cover the pan to allow steam to wilt the greens. You may like to add a few tablespoons of water to create more steam.
When the silverbeet has wilted, add the lentils and stir to combine
Add the fresh herbs, and season to taste
Serve warm or cold, as a side dish or a main
Here are some other great looking recipes to use up any extra Carrot and Silverbeet in your fridge:
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