This is a really tasty and versatile way to cook either Puy or green lentils if you’re a vegan or vegetarian and it takes less than half an hour to prep and cook. If you’re neither vegan nor vegetarian, it makes a fabulously versatile side dish. I serve it with roast meats like pork and lamb. Here you can see that I topped it with a lovely chunk of fresh cod, a handful each of cherry tomatoes and frozen peas and baked it in a hot oven for 20 minutes or so. Finish with a drizzle of extra-virgin olive oil.
- 200g Puy or green lentils, rinsed
- 3 tablespoons of olive oil
- 1 onion, 1 carrot, 1 stick of celery – chopped
- 4 large handfuls of washed fresh spinach
- 6 sunblush tomatoes cut in half
- 300ml light chicken or vegetable stock (V)
- Rosemary leaves from 2 sprigs
- 1 chopped tablespoon of parsley
- A small handful of chopped sage leaves
- 1/2 teaspoon red chilli flakes
- 300ml red wine
- Optional: feta to crumble over at the end
To make…
- Heat the oil in a pan and gently cook the chopped onions, carrot and celery for about 10 minutes until soft and golden.
- Add the lentils, sage, rosemary, chilli, wine and stock. Cook for about 15 to 20 minutes until the lentils are tender.
- Wilt in the spinach, stir in the tomatoes and the parsley. Correct for seasoning and drizzle with a little extra-virgin olive oil. Crumble the feta over the top if you’re going for that option.
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