Fragrant Lentils

These lentils are an earthy foil to the richness of meat and game, or you could toss through some roasted vegetables for a vegetarian meal. I add a little vinegar at the end – you'd think it would taste odd but it helps to balance the flavours.

print email share pin tweet shopping list add recipe

Fragrant Lentils
1½ cups le puy lentils
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, crushed
finely grated zest of 1 lemon
2 tbsp olive oil
2 tsp sherry or wine vinegar
3 tbsp chopped parsley leaves

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/fragrant-lentils/446/

EMAIL PRINT

Prep time:: 5 mins
Cook time:: 15-20 mins
Serves:: 6 as a side

1½ cups le puy lentils
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, crushed
finely grated zest of 1 lemon
2 tbsp olive oil
2 tsp sherry or wine vinegar
3 tbsp chopped parsley leaves

Place lentils in a pot with celery, onion, garlic, lemon zest, olive oil and 4 cups water. Simmer uncovered until lentils are just tender and liquid has all but evaporated (15-20 minutes). If the lentils are tender and there is still liquid in the pot, turn up the heat and watch closely until all liquid has evaporated.

Remove from heat, season to taste with salt and ground black pepper and stir in vinegar and parsley to serve.