9 Comments to 'Lentils'
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I’ve had my eye on this recipe from 101 Things for a while now and decided to make a version of it at the weekend. Our enforced holiday last week meant that our eating really suffered, it was partly due to busyness but I suspect the lack of camera and therefore focus for our cooking also had a lot to do with it. In order to ensure the same thing didn’t happen again this week, we decided to spend Sunday batch cooking and this was just one of the dishes we cooked for the freezer.
We don’t cook a lot with lentils, Stephen is a big fan but I’m not so keen. I don’t mind these puy lentils so much though as they remain firm when cooked and it’s the squishiness I don’t like. I really enjoyed this though, while it was bubbling away we both kept going back to the kitchen to “check for seasoning” and were pleased with the way it came out; it tastes even better a couple of days later too as the flavours have combined really well. We just ate it on it’s own (although I would really like to try the lasagne) but it would be a great accompaniment to chicken or even with just some interesting vegetables. Next time I think I’d tinker with the recipe further: some red wine would be a good addition and although this was tasty without any herbs, I’d like to try it with some thyme too.
As predicted, trying to make the photograph look interesting was a challenge…we’re clearly out of practice
Although the recipe doesn’t vary much from the original and full credit must go to Fran at 101 Things, I’m going to type it up so that next time we make it we can remember what I’ve done.
1 carrot, chopped
1 stick celery, finely chopped
100g smoked lardons
1 onion, finely diced
150g mushrooms, chopped
2 cloves garlic, finely chopped
1 large tin chopped tomatoes (possibly add an additional small tin)
280g puy lentils
8 roasted tomatoes, chopped
1 pint vegetable stock
2 bay leaves
Salt and pepper
Sweat onions, carrots, mushrooms and garlic until soft, add bacon and cook until fat has rendered.
Add all other ingredients and bring to the boil, simmer for 45 minutes….don’t forget to “check for seasoning”