- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 carrot
- 1 onion
- 1 stick celery
- 1 leek
- 115 ml olive oil
- 250 g puy, castelluccio or similar small slate-green lentils, (see cooks note below)
- 750 ml chicken or vegetable stock
- 1 tsp fish sauce, (optional)
- 2 tsp red wine vinegar, (optional)
- 1 tsp Dijon mustard, (optional)
- 4 poached eggs, to serve
Tips and Suggestions
"To be truthful," says Matthew, "I do the carrot, celery and leek in the food processor. But I always chop the onion by hand. Onions do not take kindly to processing."
You need to use the small green lentils for this recipe because they hold their shape when cooked. Red and brown ones will not do.
1. Finely chop the vegetables (see cook's note below).
2. Heat the olive oil in a heavy-based saucepan until hot, then add the vegetables, stirring to coat them in oil.
3. Cook over medium heat for 5-7 minutes, stirring occasionally, until they are softened and the onion is transparent.
4. Rinse the lentils under cold water and add them to the vegetables, stirring well to combine.
5. Add the stock, bring to the boil and simmer for about 30 minutes until the lentils are tender but have not disintegrated.
6. Cool slightly and add the flavourings of your choice.
7. Serve the lentils with poached eggs.
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