Tonight I decided to have my first BBQ of the year – the sun had been shining all day and I had three mosquito bites, so I knew that summer was on its way. I had some delicious lamb cutlets in the waiting and wanted to accompany them with something a little different. I really love puy lentils as an alternative to potatoes or rice – they’re rich, hearty and very delicious. Quite often they’re seen as a wintery dish, but once cooked, left to come to room temperature they’re also a great summer dish. I cooked mine in some homemade chicken stock and it really did elevate them into taste sensation territory. Really pretty delicious!
1 tablespoon olive oil
1/2 red onion (finely diced)
1 small carrot (finely diced)
1 stick celery (finely diced)
1 garlic clove (finely chopped)
1 tablespoon mixed fresh herbs (thyme, parsley, oregano, sage etc)
1 cup puy lentils
1/2 cup white wine
750ml chicken stock
salt & pepper
Heat the oil in a saucepan over a moderate heat, when hot gently fry the onion, celery and carrot for 5 minutes until soft. Add the garlic and herbs and fry for 1 minute before adding the wine. Let it sizzle and reduce for 1-2 minutes before adding the stock. Let this come to a simmer then reduce the heat to low and simmer, covered for about 1 hour – until the lentils are soft and the liquid all but gone. If you have too much liquid turn up the heat and reduce it for a few minutes. Similarly, if the liquid is gone before the lentils are soft, add either more chicken stock or a little water.
Season with salt & pepper to your taste before serving.
Tonight, I ate mine with BBQ lamb and a tomato and feta salad – but it’s also delicious with grilled Italian sausages.