May 19, 2015 10:56 am 2 Comments
Helen Archer’s three-lentil bake didn’t go down well with Jazzer last Friday (round about 2.10pm on Radio 4). What on earth could have been wrang (sic) with it? Perhaps she should have used this delicious recipe…
(Incidentally, and much as I admire Jazzer’s authentic Scottishness, most Scots people of my acquaintance are more than happy to eat lentils. In fact, Scotland is the only place I’ve ever been where lentil soup is sold in equal quantities with chips and burgers from fast food vans on seaside promenades….)
Three Lentil Bake
1 stick celery
2 cloves garlic
1 large carrot
Salt & pepper
Sprinkling of marjoram, sage and thyme
Preheat the oven to 190C/375F.
In a food processor, blitz the onion, celery, carrot and garlic. Stir-fry until soft in a large oven-proof casserole, then add the lentils and stir for a further two minutes. Cover with the water, add the pepper, tinned tomatoes, herbs and seasoning. Put a lid on and bake for about 40 minutes (until all is nice and tender). Sprinkle cheese on the top and cook, uncovered, until it’s nicely melted.
Note: depending on the lentils you use, some may cook faster than others. If this is likely to be a problem, pre-cook or soak the harder varieties before combining.
Serve to your highly appreciative husband, friends and family.Tags: bay leaves, brown lentils, herbs, lentils, mail order, olive oil, puy lentils, Red Lentils, tinned tomatoes, Wholefoods
This post was written by Yzanne