Braised Lentils
Brown lentils are slow‑cooked in olive oil with onions, garlic, and a splash of red‑wine vinegar, resulting in a bowl that’s both hearty and bright. Nutritious and satisfying, they make the perfect base for a cotechino sausage. The lentils are equally as delicious on their own, served with crusty bread with a scatter of creamy feta over the top.
Ingredients 15
1 kg du puy lentils, washed
2 l Chicken Stock
2 tbsp Cumin seeds
150 ml Olive oil
2 carrots, cut into 2cm pieces
1 brown onion, peeled, finely diced
4 sticks celery, cut into 2 cm pieces
2 cloves garlic, finely sliced
2 tbsp Tomato Paste
400 g tins crushed tomato
4 tbsp red wine vinegar, optional
Sea salt
cracked black pepper, freshly
Greek Feta
pita bread, warmed
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Method 9
In a medium heavy-based saucepan, heat the .
Fry the until fragrant, being careful not to burn them.
Add diced and , sweating for 8–10 minutes.
Add and fry off for a further 2 minutes.
Add , , and , and cover with . Bring to a simmer and cook for 20 minutes.
After 20 minutes, add and cook for a further 15–20 minutes until are tender.
Remove from heat and season generously with sea salt and black pepper.
Add to taste, if desired.
Divide into warm bowls. Garnish with crumbled feta and a drizzle of . Serve with warm pita bread.
Meatsmith's tips
Take care not to burn the cumin seeds when frying.
Adding red wine vinegar at the end brightens the flavour, but it’s optional.
For a vegetarian version, substitute vegetable stock for chicken stock.
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Notes
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