Braised Puy Lentils

Name: Braised Puy Lentils
Yield: Serves 4–6
Ingredients: sea salt and freshly ground pepper; 1 garlic clove, finely chopped; sea salt and freshly ground pepper; 250 ml (9 fl oz/1 cup) chicken stock; 200 g (7 oz) can diced tomatoes; 1 small handful flat-leaf (Italian) parsley, leaves only, finely chopped; 1 small handful flat-leaf (Italian) parsley, leaves only, finely chopped; 200 g (7 oz/1 cup) Puy lentils; 1 tablespoon extra virgin olive oil; ½ leek, white part only, washed and cut into 5 mm (¼ inch) dice; 2 teaspoons finely chopped rosemary; 1 tablespoon finely chopped thyme; 60 ml (2 fl oz/¼ cup) white wine; 1 celery stalk, cut into 5 mm (¼ inch) dice; 1 carrot, cut into 5 mm (¼ inch) dice; ½ white onion, cut into 5 mm (¼ inch) dice; ½ leek, white part only, washed and cut into 5 mm (¼ inch) dice

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

I love these little French lentils. They are perfect with many of the dishes in the meat and poultry and seafood sections. The lentils need to be blanched before starting this recipe or soaked overnight. You could add water instead of chicken stock, and you could blend them and add yoghurt or cream for a wonderful soup, or reduce the soup and make a delicious sauce for barbecued fish. It is important not to cook these little treasures at too high a heat, as they will blow apart if boiled. T

Ingredients

Side dish
Gluten-free

Ingredients

Method