Name: Rich Sherry Lentils
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 40 g (1½ oz) unsalted butter; 2 tablespoons brandy; 1 tablespoon chopped fresh flatleaf parsley; Salt and freshly ground black pepper; 1 carrot, finely chopped; 2 tablespoons double cream (optional); 450-600 ml (15-20 fl oz) Chicken Stock or Vegetable Stock; 1 tablespoon sherry vinegar or more for a sharper taste; 100-175 g (4-6 oz) Puy lentils; 2 celery sticks, finely chopped; 1 small fennel bulb, finely chopped (optional); 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Whether or not you are serving this with the Confit of Pork Belly, this dish is best served in a large soup plate or bowl. It tastes great with other rich meat dishes, too. Puy lentils are tiny green lentils which are available in most large supermarkets; there is no need to soak them before you start cooking.