Recipes>Butterbean Recipes
Creamy Butter Beans and Lentils
by Niall Kirkland from The Good Bite Easy
Easy
Serves 4
Total 35min
Prep 5min
Cook 30min
With the addition of silken tofu for a creamy texture and protein boost, this flavourful butterbean and lentil dish is a must-make vegan meal.
Discover more delicious Healthy recipes
Colourful, nutrition-packed meals
From the book
The Good Bite Easy
Niall Kirkland, The Good Bite
Buy From
Introduction
Honestly, this is one of the tastiest recipes in the whole book, and it goes to show that plant-based cooking is just as delicious as any other type of cooking. I thought I must have missed out some ingredients when typing this recipe up because the list is so small, but though the actual recipe is simple and concise, the dish comes out tasting so damned good! Packed with plant-based protein, full of fibre and a dish that boasts comforting umami flavours.
Tags
Ingredients
| 1 tbsp | extra-virgin olive oil |
|---|---|
| 2 | onions, thinly sliced |
| 4 cloves of | garlic, crushed |
| 3 sticks of | celery, finely chopped |
| 1 tbsp | white miso |
| 400g | jarred queen butter beans |
| 290g | jarred lentils |
| 300g | silken tofu |
| 3 tbsp | nutritional yeast |
| 1 | vegetable stock cube, mixed with 300ml boiling water |
| sea salt and freshly ground black pepper | |
| a handful of | fresh parsley, finely chopped |
| fresh parsley, left on the stalks, to garnish | |
| Optional toppings | |
| crispy chilli oil (not included in the nutritional breakdown) | |
| plant-based cream cheese or garlic & herb cream cheese (not included in the nutritional breakdown) |
Method
Heat the oil in a large, deep pan, add the onion and sauté for 4 minutes over a medium-high heat. Stir in the garlic and celery and sauté for 3–4 minutes. Stir in the miso paste and cook for 1–2 minutes, then add the beans and lentils, with all the water from the jars.
Add the silken tofu to a blender and blend until smooth. Once blended, set a few tablespoons of the silken tofu aside in a bowl (this will be used to garnish later when serving).
Stir the rest of the blended tofu into the beans and lentils with the nutritional yeast. Add the stock, salt, black pepper and parsley, bring the pan to a low simmer and cook for 15–20 minutes, stirring regularly, until thick and creamy.
Serve immediately, with the reserved silken tofu drizzled over the beans and garnished with the fresh parsley. If you’d like to add more toppings, you can spoon over crispy chilli oil and/or plant-based cream cheese.
Cals: 334 Carbs: 35.4g Protein: 20.8g Fibre: 14.5g Fat: 10g
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Niall Kirkland recipes
View all
Overnight Oats Three Ways
by Niall Kirkland from The Good Bite Easy
Crispy Garlic Salmon Bites with Bang Bang Sauce
by Niall Kirkland from The Good Bite Easy
More Healthy Recipes
View all
Shortcut Meatball Bake
by Lindsay Wilson from Filling Meals
Bored of Lunch’s Air Fryer Spicy Tuna Pitta
by Nathan Anthony from Bored of Lunch: Meal Planner
More Butterbean Recipes
View all
Sophie Wyburd’s Bitter Leaves with Butter Bean Croutons
by Sophie Wyburd from Tucking In
Ottolenghi’s Butter Beans with Roasted Cherry Tomatoes
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
