My favourite lentils

My favourite lentils

By
From
A Lot on Her Plate
Serves
4-6
Photographer
Helen Cathcart

Puy lentils are my fave, and I’ve been known to eat my way through an entire pan of this dish in one sitting. Great on their own, or topped with a poached egg and some pickled ceps for a light lunch, these lentils are also gorgeous with roasted meats like the Porchetta, or eaten cold to bulk-out salads. You can serve them warm, but I’m rather partial to them at room temperature.

Ingredients

Quantity Ingredient
extra-virgin olive oil
knob butter
2 medium white onions, finely sliced
1 carrot, finely chopped
2 garlic cloves, crushed
2 bay leaves
4 black peppercorns
1/2 teaspoon salt
300g puy or other green lentils, rinsed and drained
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Heat 1 tablespoon of olive oil and the butter in a non-stick frying pan over a low heat, and fry the onions very gently for about 15 minutes, without browning them, until soft and sweet. Set aside.
  2. In a saucepan, heat a little olive oil and gently sauté the carrot and garlic for about 3 minutes. Add the bay leaves, peppercorns, salt and lentils, cover with 500 ml water and bring to the boil. Reduce and simmer, covered, for about 30 minutes, or until the lentils have absorbed all the liquid and are tender. If they dry out at any point, just add a bit more water.
  3. Once cooked, stir through the onion, 2 tablespoons of olive oil and the lemon juice, and season to taste. Remove the bay leaves and peppercorns before serving.
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