Puy Lentils Hot Pot


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.



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.


4 thoughts on “Puy Lentils Hot Pot

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