a little lentil stew
I make this all the time as an accompaniment to fried fish fillets or grilled chicken or sausages.
serves two
80g lentils (castelluccio, puy or pardina)
about 200ml of chicken stock
1 tbsp finely diced onion
1 tbsp finely diced carrot
1 tbsp finely diced leek
1 tbsp finely diced potato
1 tsp dijon mustard
about 1 tbsp sherry vinegar (it really has to be sherry vinegar)
20g chilled butter, diced (optional)
salt + black pepper
flat-leaf parsley, finely chopped
Boil the lentils in water until they're cooked but not mushy. Drain and return to the (cleaned) pan with the vegetables and just enough stock to not quite cover - you want hardly any stock remaining by the end. Simmer for 10 minutes. Stir in the mustard and pour in the vinegar gradually, stirring and tasting until you're happy with the amount added. I like the flavour of the vinegar to feature strongly. Add the butter (if using) and beat with a wooden spoon. Season and serve sprinkled with the chopped parsley.
serves two
80g lentils (castelluccio, puy or pardina)
about 200ml of chicken stock
1 tbsp finely diced onion
1 tbsp finely diced carrot
1 tbsp finely diced leek
1 tbsp finely diced potato
1 tsp dijon mustard
about 1 tbsp sherry vinegar (it really has to be sherry vinegar)
20g chilled butter, diced (optional)
salt + black pepper
flat-leaf parsley, finely chopped
Boil the lentils in water until they're cooked but not mushy. Drain and return to the (cleaned) pan with the vegetables and just enough stock to not quite cover - you want hardly any stock remaining by the end. Simmer for 10 minutes. Stir in the mustard and pour in the vinegar gradually, stirring and tasting until you're happy with the amount added. I like the flavour of the vinegar to feature strongly. Add the butter (if using) and beat with a wooden spoon. Season and serve sprinkled with the chopped parsley.