This is not a particularly pretty photo – and for that I apologise – but it’s still a recipe I had to share with you.
This is a dish we often have as an accompaniment to meat or fish. At the weekend, my parents came to visit and we had these lentils served with lamb cutlets marinated with cumin and ground coriander. Hence – leftover lentils.
We used the leftovers in our dinner tonight – chicken and lentil soup – (which explains the need for me to share the recipe with you) but you could use them in all manner of recipes. They would be delicious, cold, on their own as a light lunch.
They’re also extremely nutritious – being lentils, they are packed full of good things and the veggies bring lots of vitamins and minerals to the table too. Get making them, then get inventive – let me know what you serve them with!
These will take approximately 30 minutes to make and will make approximately 6 servings. They will keep in the fridge for a few days, and freeze well too – in some freezer safe tubs like these.
1 tbsp olive oil
2 sticks celery
1 small glass white wine
750g pre-soaked ready to eat puy lentils
1 bay leaf
1 sprig rosemary
1. Chop the onion and add to a large casserole dish with the olive oil. Cook over a medium heat for 2 minutes, then add the chopped leek, celery and carrot. Cook for a further 6-7 minutes, until the vegetables are starting to soften.
2. Pour in the white wine, allow to reduce, then add the water and lentils.
3. Bring to the boil, add the bay leaf and rosemary then simmer for 15-20 minutes (keep an eye on it and stir often) until the vegetables are cooked through. Taste and season with salt and pepper. Done!