This is a healthy, quick and easy recipe and is one of my faves because it is a lentil dish and I just love lentils.
Particulary …I love Puy lentils and this recipe serves them up in a very satisfying way.
So here goes, as I said, it’s quick and easy, always a pre – requisite for me.
4 tbs olive oil *
1 onion cut into slices
4 garlic cloves, finely chopped or sliced
1-2 coriander seeds
½ teaspoon of chilli flakes *
100 grams, about 4 oz of Puy lentils
6 large carrots cut into penny like rounds
2 tbs tomato puree *
2 tsp sugar
280 mls / 10 oz of water or stock or water
2 tbs chopped mint, or parsley, dill or coriander or a mixture
juice of ½ to 1 lemon
added olive oil to serve *
* changes can be made here – any oil. my preference is olive oil or coconut oil or hemp oil
*I sometimes use chilli oil that I make, or chilli sauce
* Raw tomatoes or tinned also work (adjust amount of stock if necessary)
So here goes –
Gently fry onions till golden, add garlic , coriander and chilli and stir for a few moments more.
Add the rest of the ingredients except for the finishing ingredients.
Season to taste with additional salt and pepper depending on the kind of stock you are using. Bring to the boil and simmer until the lentils are tender and the liquid reduced – probably about 30 mins or so. Puy lentils keep their shape but will become tender. Add more liquid if required.
Remove from the heat and add the finishing ingredients.
Apart from being quick to prepare, it stores well in the fridge and is versatile in as much as you can eat it hot with something like jacket potato or grains or warm/cold/room temperature over a big bowl of salad instead of the traditional dressings.
It also makes a good appetiser on bread or crackers etc or with a plate of mezzo if you are feeling mediterranean!
Stores well in the fridge in a covered container and will freeze too.
If you like it…’like’ it below!
I thank you. x