There are many kinds of lentils and they all differ slightly in flavour as well as the time they take to cook. I like to use French le Puy lentils or beluga lentils for this simple preparation, as they don't tend to go mushy easily. Be sure not to overcook. Like pasta, they are nicer a little al dente.
These fragrant lentils are delicious served with crispy-skin salmon, roast chicken, or sausages. Sprinkle leftovers over a salad to add protein - try with roasted carrots and beets, rocket and feta, dressed with olive oil and a splash of white wine or sherry vinegar.
|1 ½ cups||Puy lentils (Main)|
|2||Garlic cloves, crushed|
|1||Celery stalk, finely chopped|
|1||Onion, finely chopped|
|1||Lemon, finely grated zest only|
|2 Tbsp||Olive oil|
|3 Tbsp||Chopped parsley, leaves only|
|2 tsp||Sherry, or wine vinegar|
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- Place lentils in a pot with garlic, celery, onion, zest, olive oil and water and bring to a boil. Reduce heat and simmer uncovered until lentils are tender and liquid has all but evaporated (15-20 minutes).
- Remove from heat, season and stir in parsley and vinegar.
More affordable lentil meals from Annabel
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