Braised Puy lentils
- March 2008
- Serves 8
- 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.
- 7g (1.1g saturated)
- 20.6g (1.9g sugars)
- 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
- 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.
- 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.
- 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.
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