Braised lentils with root vegetables, vinegar and honey recipe
ingredients
50 g (1 3/4 oz), peeled weight, onion, diced
50 g (1 3/4 oz), peeled weight, carrot, diced
50 g (1 3/4 oz) celery, diced
50 g (1 3/4 oz), peeled weight, turnip, diced
50 g (1 3/4 oz) leek, diced
2 tbsp chopped fresh thyme
2 bay leaves
85 g (3 oz) dried Puy lentils
600 ml (1 pint) vegetable stock
2 tbsp mature sherry vinegar
1 tbsp runny honey
freshly ground black pepper
50 g (1 3/4 oz), peeled weight, carrot, diced
50 g (1 3/4 oz) celery, diced
50 g (1 3/4 oz), peeled weight, turnip, diced
50 g (1 3/4 oz) leek, diced
2 tbsp chopped fresh thyme
2 bay leaves
85 g (3 oz) dried Puy lentils
600 ml (1 pint) vegetable stock
2 tbsp mature sherry vinegar
1 tbsp runny honey
freshly ground black pepper
method
1 . Heat a medium, lidded saucepan over a high heat, add the vegetables and cook for 2-3 minutes, stirring constantly, until golden brown.
2. Add the thyme, bay leaves, lentils and stock and bring to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes, or until the lentils are tender and have absorbed most of the stock.
3. Remove from the heat and stir in the vinegar and honey.
4. Serve on a warmed serving plate, with 1-2 grinds of black pepper.
COOK'S TIP
• Serve these lentils with winter dishes such as casseroles, roasts and braises, or as a vegetarian main meal.
2. Add the thyme, bay leaves, lentils and stock and bring to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes, or until the lentils are tender and have absorbed most of the stock.
3. Remove from the heat and stir in the vinegar and honey.
4. Serve on a warmed serving plate, with 1-2 grinds of black pepper.
COOK'S TIP
• Serve these lentils with winter dishes such as casseroles, roasts and braises, or as a vegetarian main meal.
serving amount
serves 4
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more information
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