Braised Puy lentils recipe

By Diana Henry

Serves 8 as a side dish
Ready in about 30 minutes
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Diana Henry's spring menu: Crostini with white bean purée and anchovy and black olive relish; Baked sausages with prunes and walnut gremolata, braised Puy lentils and fried potatoes with savoy cabbage, garlic and juniper; and chocolate and sherry pots.

Ingredients

3 tbsp olive oil
1 small onion, finely chopped
2 celery sticks, finely diced
1 carrot, finely diced
300g Puy or Castelluccio lentils, rinsed
3 fresh thyme sprigs
750ml vegetable stock, hot (made from a good-quality stock cube)
Squeeze of lemon juice
Extra-virgin olive oil, to taste

Method

1. Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or until the onion is beginning to soften.
2. Stir in the lentils, so they’re coated in the oil and cooking juices, then add the thyme sprigs and hot stock. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape, and the stock is absorbed. Add a dash of boiling water if
the lentils look a little dry during cooking. Discard the thyme sprigs.
3. Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning. Serve with the sausages, either hot, warm or at room temperature.