Lovely Lentils

This is a really quick and rich lentil dish inspired by rustic French dishes but instead of adding bacon there are extra vegetables. This makes a great side dish for lamb or venison and a great main for vegetarians. Unlike my red lentil recipes this one is super quick because you are using ‘ready to use’ lentils.

Ingredients:

Punnet of cherry tomatoes

1 bag of beluga lentils from Merchant Gourmet

1 red onion

1 garlic glove

2 celery sticks

1 tablespoon of tomato paste (Bomba)

2 teaspoons of paprika

2 peppers

2 cups of vegetable stock (9 meals from anarchy)

2 handfuls of fresh thyme

Bag of kale

1 teaspoon of ras el hanout

Olive oil

Method: Oven bake the kale by tipping it onto a baking sheet on top of baking tray and massage olive oil, ras el hanout and season. Bake for 10 minutes at 185 degrees. Next, soften the onion and celery in a heavy saucepan in olive oil, add all the cherry tomatoes and let them melt down. Add the garlic crushed and peppers, tomato paste, paprika, beluga lentils and thyme with a 2 cups of vegetable stock. Let this whole mix simmer for 10 minutes, use tongs to remove the loose tomato skins before serving.

Serve topped with the kale and a bit of feta cheese if you fancy.