This is not my recipe and it's not one that I've actually tried yet - I found it while going through some old folders. It can be easily modified for veg*ns.
Braised Puy Lentils This is one of my favourite recipes. It is from the first naked chef book. (Veggies can omit the pancetta and use veg stock).
5g/two ounces pancetta 340g/twelve oz Puy Lentils 1tbsp Olive Oil 3 heaped tablespoons of chopped fresh rosemary (or put a couple of sprigs in and remove at the end) two shallots finely chopped two cloves of garlic finely chopped 1 and a half pints of chicken stock (cubes are fine) two tablespoons extra virgin olive oil half a tablespoon of red wine vinegar salt and pepper
Slice the pancetta into fat matchsticks. Give the lentils a rinse. Use a thick bottomed pan (I use a le creuset casserole) heat 1 tbsp of olive oil and add the pancetta. Fry till slightly coloured then add rosemary, shallots and garlic. Cook for a further two minutes, then add the lentils and fry for about 1 min. Add the stock, put the lid on, bring to the boil and simmer in the oven for 1 hour at 160c stirring occasionally. By this time a lot of the stock will have been absorbed. Add two tbsps of your best extra virgin olive oil, half a tblsp red wine vinegar and black pepper and salt to taste.
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timeasmymeasure
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Date: 2007-10-03 12:10 pm (UTC)Braised Puy Lentils
This is one of my favourite recipes. It is from the first naked chef book. (Veggies can omit the pancetta and use veg stock).
5g/two ounces pancetta
340g/twelve oz Puy Lentils
1tbsp Olive Oil
3 heaped tablespoons of chopped fresh rosemary (or put a couple of sprigs in and remove at the end)
two shallots finely chopped
two cloves of garlic finely chopped
1 and a half pints of chicken stock (cubes are fine)
two tablespoons extra virgin olive oil
half a tablespoon of red wine vinegar
salt and pepper
Slice the pancetta into fat matchsticks. Give the lentils a rinse. Use a thick bottomed pan (I use a le creuset casserole) heat 1 tbsp of olive oil and add the pancetta. Fry till slightly coloured then add rosemary, shallots and garlic. Cook for a further two minutes, then add the lentils and fry for about 1 min. Add the stock, put the lid on, bring to the boil and simmer in the oven for 1 hour at 160c stirring occasionally. By this time a lot of the stock will have been absorbed. Add two tbsps of your best extra virgin olive oil, half a tblsp red wine vinegar and black pepper and salt to taste.