This dish is so full of flavour that you better hold onto your taste buds!! Yeeha! Can be vegan & vegetarian 🌱Gluten Free 🌾Dairy Free 🐮

SERVES 4

INGREDIENTS

• 4+ chicken breasts
• 2 fresh kaffir lime leaves
• handful of peppercorns
• 2 cloves of garlic, crushed
• 1L vegetable stock
• 1.5L water

• 1cup raw cashews, soaked
• 1tsp nutritional yeast
• 400g mixed mushrooms, optional
• 2/3cup water
• 1tbs olive oil
• 2 cloves garlic
• 4 spring onions, finely sliced
• 1/2 cup dry white wine
• 2 cups vegetable stock
• 1 cup french style lentils
• 1tbs dijon mustard
• 1tbs grainy mustard
• pepper and salt to taste
• fresh parsley and thyme

METHOD

1. Soak the cashews in water for at least 2hrs
2. In a medium saucepan add the olive oil and heat over a medium flame
3. Add the spring onions, cook until translucent which is roughly 4mins
4. Add the mushrooms if you are using them and add pepper and salt and cook for roughly 2mins
5. Add the garlic & thyme and stir through
6. Add the white wine and stir through, add the lentils that have been washed and drained off, add the stock and keep stirring
7. Bring the mix to the boil
8. Add the cashews, yeast and water to a blender and blend well
9. Add the cashew mix to the mushroom and lentils and stir through well

FOR THE CHICKEN

1. In a deep saucepan bring to boil half water and half vegetable stock that will be enough to cover the 4 chicken breasts
2. Add the fresh kaffir lime leaves, peppercorns & garlic
3. Poach for 20mins
4. Always fresh parsley to serve!

CALORIES PER SERVE

The Lentils = 160cals

CARBS 14.9G

FATS 8.9G

PRO 6G

The Chicken = 242cals for 150g

PRO 45.3G

CARBS 0.1G

FATS 5.2G

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