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Braised Puy lentils

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HERE'S HOW WE MAKE IT

Braised with stock, vegetables and red wine, these nutty little grey-green lentils are the kings of the pulse world. They are a great side dish, and make a warming, stand-alone vegetarian lunch or supper, maybe with some grilled garlic and oil rubbed sourdough on the side. We start with soffritto base of onion, celery and carrot, then add the lentils with thyme, bay, tomato paste and red wine, cover with stock and gently simmer until the liquid has been absorbed the lentils are tender. A final splash of olive oil and wine vinegar and you have a versatile dish that can just as easily be served warm as a vegetable or at room temperature as a salad. May be frozen. Defrost before reheating and add some freshly chopped herbs before serving. Large is 1 litre of lentils, small 500ml.

INGREDIENTS

Olive oil, onion, celery, carrot, garlic, lentils, thyme, bay, vegetable stock, tomato paste, parsley, lemon juice.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults

GOES WITH

PREP, COOK AND SERVE

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