Braised Puy lentils

Braised Puy lentils

Lentils are nourishing, hearty and warming on winter nights, plus they’re super healthy. These ones are best served along side some delicious pork sausages although once cooled down would be great for bulking up a salad.

Braised Puy lentils

  • Serves icon Serves 8
  • Time icon Ready in about 30 minutes

Lentils are nourishing, hearty and warming on winter nights, plus they’re super healthy. These ones are best served along side some delicious pork sausages although once cooled down would be great for bulking up a salad.

Nutrition: per serving

Calories
187kcals
Fat
7g (1.1g saturated)
Protein
13g
Carbohydrates
20.6g (1.9g sugars)
Salt
0.5g

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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
  3. the lentils look a little dry during cooking. Discard the thyme sprigs.
  4. 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.

Nutrition

Calories
187kcals
Fat
7g (1.1g saturated)
Protein
13g
Carbohydrates
20.6g (1.9g sugars)
Salt
0.5g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

One-pot recipes

Braised sausages, lentils and fennel

Georgina Hayden’s braised sausages with fennel and lentils is a...

Save recipe icon Save recipe icon Save recipe

Red cabbage recipes

Braised red cabbage, merguez sausages and lentils

Merguez sausages are made from lamb or beef and usually...

Save recipe icon Save recipe icon Save recipe

Casserole recipes

Braised pork chops with lentils

The meat and lentils go well together in this inexpensive...

Save recipe icon Save recipe icon Save recipe

Quick midweek meals

Chicken thighs with curried leeks and lentils

This comforting bowl of creamy curried lentils, soft sweet leeks...

Save recipe icon Save recipe icon Save recipe

Lamb chops with warm lentils and feta

Lamb chops are the ultimate quick supper – pair them...

Save recipe icon Save recipe icon Save recipe

Lebanese rice and lentils (mujaddara)

This Ottolenghi-inspired dish of rice and lentils is full of...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.