Tomatoes contain lycopene which has been found to lower cholesterol & boost immunity.

Serves: 2 | Cook Time: 25 mins | Calories: 494 | Type: Vegan + Gluten-Free | Macros P: 21g / C: 62g / F: 19g


  • 240g lentils in water (drained)
  • 80g millet
  • 2 garlic cloves
  • 60g sundried tomatoes
  • 80g kale
  • 120g chestnut mushrooms
  • 200g passata
  • 1 vegetable stock cube (celery)
  • Handful of basil

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Finely chop or crush the garlic. Thinly slice the mushrooms and roughly chop the kale and sundried tomatoes.
  2. Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 400ml boiling water, reduce the heat, cover and simmer for 15 mins.
  3. Dissolve the vegetable stock cube in 100ml boiling water in a jug. Drain and rinse the lentils.
  4. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and add the garlic for 1 min. Then add the mushrooms and sundried tomatoes for 3 mins. Add the passata, vegetable stock, lentils and kale and leave to simmer for 5-10 mins until the sauce has thickened. Season with black pepper.
  5. To make the basil oil; finely chop the basil and add to a bowl with 1 tbsp olive oil, mix well.
  6. Drain the millet and season with a pinch of sea salt.
  7. To serve, place the millet on two warm plates, spoon the sundried tomatoes, mushrooms & lentils in the middle and drizzle over the basil oil.