Cardoons with Lentils

Preparation info
  • Serves


    • Difficulty


Appears in
Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Simple and satisfying, this dish uses just a few ingredients to make a hearty vegetarian meal. Or serve it as a side dish for roasted meat – it’s particularly good with lamb.


  • olive oil
  • 400 g onions, thinly sliced
  • 600 g cardoons cut crossways into 1–1.5cm crescents


Place the lentils and garlic in a saucepan. Cover with plenty of cold water, bring to the boil and simmer for about 25–30 minutes, or until soft.

Meanwhile, fry the onions in 2 tablespoons of oil over a low-medium heat, stirring now and them, until they’re just starting to colour – about 15