Fragrant Lentils

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


  1. 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.
  2. Remove from heat, season to taste with salt and ground black pepper and stir in vinegar and parsley to serve.