Last Saturday Nick and I made dinner together (a rare occurrence indeed, but on the the 'to-do more regularly' list) delicious braised lentils with fish and salsa verde. It was so good I immediately became re-addicted to lentils, so much so that I made up this recipe as a way of being able to enjoy them any time of day - for breakfast, lunch or dinner. The lentils are beautifully earthy and flavourful and I could eat mounds of them just on their own (hot or cold!), but if you fancy, top them with an egg which provides a protein-rich contrast, and pop pungent, garlicky pesto on top.....phwoar, unbelievably good!!! To go even one step further feel free to serve them with grilled Italian sausages or pan fried mushrooms - and do let me know if you give them a whirl!
Before I go I just wanted to say thanks to all of those who leave comments and kind words here and on Facebook
, as any blogger will tell you, half the time you just feel like a weird, self-involved crazy person, tapping away at the computer, so when you get feedback it's a total treat!
200g puy lentils
2 bay leaves
1 tbsp red wine vinegar
sea salt and freshly ground black pepper
2 tbsp olive oil
100g pancetta, chopped
1/2 onion, peeled and finely chopped
1 stick celery, finely chopped
1 small carrot, finely chopped
1 small zucchini, finely chopped
2 cloves garlic, crushed
pinch chilli flakes
1/2 cup chopped flat leaf parsley
a few basil leaves
2-4 eggs, fried or poached to your liking
Put lentils in a saucepan and cover (by at least 6 or 7cm) with cold water. Add bay leaves, bring to the boil then reduce heat to a simmer and cook for 20-25 minutes. Drain well, rinse under cold running water and drain again and fold through vinegar.
In a large, deep frying pan heat olive oil and cook pancetta over a medium heat for 4-5 minutes until crispy and releasing it's fat. Add onion, celery, carrot and zucchini with sea salt and freshly ground black pepper. Cook 15 minutes over a gentle heat until the vegetables are softened. Add garlic and chilli with lentils and cook 2 minutes, then out aside. Poach or fry 2-4 eggs (depending on how eggy you want to get), give the lentils a final blat to heat through, stir through parsley and serve topped with basil, eggs and pesto, sea salt and a good grinding of black pepper. Serves 2, but can easily be multiplied to serve more.
Labels: autumn, breakfast, dinner, gluten free, healthy, healthy recipe, lunch, winter