This is one of my favourite side dishes to serve along with roast chicken, sausages or this time with Slow-cooked Spiced Pork Belly with Apples and Fennels.
PUY LENTILS HOT POT
400g puy lentils
3 tablespoons olive oil
2 large carrots, finely chopped
3 celery sticks, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
leaves from a 4-5 thyme springs
50ml white wine (optional)
1 tablespoon Dijon mustard
1 handful parsley, finely chopped
salt & pepper
1. Cook the lentils in enough water to cover them by 5 cm. Do not add salt at this stage as this will toughen the lentils. When they are cooked but still holding a small bite (about 20-30 minutes), drain the water.
2. Heat the oil in a large pan and sweat the chopped vegetables and garlic with the thyme leaves, a large pinch of salt and a grind of black pepper. If you opted for the wine, then add it now to the vegetables and let everything cook for another 5 minutes.
3. When the vegetables are nicely softened, add the cooked lentils and a splash of water to stop them sticking to the bottom of the pan. Mix the mustard and the chopped parsley into the lentils, check the seasoning before serving.