Puy Lentils are so sexy. If you disagree, it’s probably because you’ve never cooked them like this. With very little effort, puy lentils can be your go-to ingredient for comforting PJ food – and what’s sexier than that? ;)
OK, they’re not much to look at, but they are so tasty (pictured below in an oven-baked potato, and some red cabbage & red pepper on the side)
225g puy lentils (dry weight)
2 cloves garlic – peeled and minced / grated
1 red chilli – finely chopped
2 sticks of celery, finely diced
2 tbsp red cooking wine
600ml veg stock
- Heat the celery in a little oil on a low heat for around 10 minutes, until it is soft and smells fantastic
- Add the garlic & chilli to the pan and mix through – leave for a matter of seconds, before throwing the lentils in
- Add the wine to the pan, and turn up the heat, keeping the lentils moving for about a minute while the alcohol evaporates
- Add the stock (preferably hot) to the pan, give it a stir, then cover and let it simmer gently for about 30 mins, until the stock has been absorbed and the lentils are soft (you want them soft but not mushy)
- That’s it – serve, in a baked potato, on a salad, with a piece of meat or fish… or just in a bowl all by themselves!
As a rule of thumb I allow 75g (dry weight) of lentils per person. The above was enough to fill 3 potatoes generously. Be warned though, once you’ve cleared your plate, you will probably wish that you made more. And you will want to make it again. Because it’s so easy, so healthy, and so damn sexy.