THIS is a simple but rather lovely vegetarian dish, although meat eaters can add bacon.

The recipe comes originally from Matt Tebbutt’s Cooks Country, although it has been modified.

It's a flexible friend and can be adapted to suit personal tastes. Use green lentils, puy for preference.

 


Spicy lentils
(serves six to eight)

Ingredients: 
500g puy lentils, soaked in plenty of cold water for a while, to ease cooking
100g unsalted butter
2tsp each of ground coriander, turmeric and cumin
Large knob of fresh ginger, grated
One or two diced red chillis (or more, depending on tolerance)
One large onion
Two sticks of celery, chopped small
A large red pepper, chopped small
A carrot or two (optional), chopped small
Salt and pepper
Dash of olive oil
Crème fraiche, soured cream or natural yoghurt to serve
 

First soak the lentils. Melt the butter in a large pan and fry the ground spices. Then add the ginger, garlic and chopped chilli and cook a little more, taking care not to burn.

After that, add the chopped onion, celery, red pepper and, if using, the diced carrot, and sweat for a few minutes. At this point chopped bacon or pancetta can be slipped in for a meaty version, frying to loosen the fat.

Drain the lentils, put in pan and fry for a few minutes, then cover completely with water and cook uncovered on a low heat for 20 minutes or so, until the water has mostly evaporated and the lentils still have bite.

Only add salt and pepper at the end, as salt added too soon can turn lentils hard.

A splash of olive oil can be mixed in now if you wish, maybe lemon juice too.

Serve with soured cream, yoghurt or crème fraiche as a main meal or as a side dish (it goes well with roast chicken). Freezes well too.