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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.