Lentils are an earthy foil to the richness of meat and game dishes. I love that you don’t have to soak them and they take only 15-20 minutes to cook. I add a little vinegar at the end – you’d think it would taste odd but it helps to balance the flavours.
Prep time: 5 mins
Cook time: 15-20 mins
Serves:6 as a side
- 1½ cups le puy lentils
- 2 stalks celery, finely diced
- 1 onion, finely diced
- 2 cloves garlic, crushed
- finely grated zest of 1 lemon
- 2 tbsp olive oil
- 2 tsp sherry or wine vinegar
- 3 tbsp chopped parsley leaves
- Place lentils in a pot with celery, onion, garlic, lemon zest, olive oil and 4 cups water. Simmer uncovered until lentils are just tender and liquid has all but evaporated (15-20 minutes). If the lentils are tender and there is still liquid in the pot, turn up the heat and watch closely until all liquid has evaporated.
- Remove from heat, season to taste with salt and ground black pepper and stir in vinegar and parsley to serve.