Not sure what it is about lentils, but we always find them super comforting. They’re really versatile and ideal lockdown fodder. . .
If you have a delicate tummy (like us), cook lentils for longer than the box-prescribed 25mins. They’ll won’t be al dente but they will be infinitely easier to digest! Substitute/ add whatever veg strikes your fancy (could easily be made with frozen peas or tinned sweetcorn). Spring onions are great in this if you happen to have them. This is super tasty on its own or on rocket (or other salad greens)
1 cup (125g) Puy lentils
3 cups (750 ml) vegetable stock (we love Marigold Bouillon)
1 large garlic glove peeled
1 bay leaf
3 tbs olive oil
1 pepper diced (or whatever veg you have)
1 tbs balsamic vinegar
salt & pepper
handful of parsley, chives, or any tender herb (Waitrose frozen chopped parsley is a good back-up)
handful of vegan cheese or feta (optional)
rocket or any salad greens (optional)
• Rinse the lentils
• In a saucepan, add lentils, veg stock, garlic clove, and bay leaf (if you have one). Bring to a boil and cook for about 40 mins. Drain and discard the garlic and bay leaf.
• In a large skillet, heat olive oil. Add pepper and cook for about 4 mins.
• Add lentils, balsamic, salt & pepper (you won’t need much salt because of the stock) and cook for a couple of minutes.
• Toss in herbs and serve with a crumbly cheese
by Erin Moroney
