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4–6
as a lunchtime dish or generous starterEasy
By Peter Gordon
Published 2016
The broth created when making this dish is so delicious, it’s almost worth making it just for that, so make sure you serve it with some bread to mop up the delicious juices. You’ll also need to serve your guests with finger bowls as they’ll need to be hands-on to enjoy this.
First cook the lentils. Rinse them in a sieve for 15 seconds, then put in a saucepan and cover with 5cm (2in.) of water. Add ½ teaspoon of salt. Bring to the boil then cook at a rapid simmer until done, which will take about 20 minutes. Drain.
Heat the sesame oil in a large pan on a medium heat and fry the shallots and garlic until caramelized. Add the shellfish and cook for 1 minute, g
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