Serves: 4-6
INGREDIENTS
1 cup Puy lentils
3 tablespoons olive oil
1 carrot, peeled and finely chopped
1 leek, sliced 1 cm thick
2 cloves garlic, crushed
1 tablespoon chopped thyme or rosemary
finely grated zest 1 lemon
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Serve with Braised Chicken with Shallots, Peas and Apples.
Cook the lentils in boiling water until tender. Drain well.
Heat the olive oil in a sauté pan and cook the carrot, leek, garlic and thyme with a good pinch of salt until the vegetables are very tender. Stir in the lemon zest, flat-leaf parsley and the lentils. Season well.
Puy lentils: these small slate-green lentils have a delicate blue marbling. They are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. They’re the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!