Warming Winter Lentils
Approx 45 mins | Serves 2
4 new potatoes
2 celery sticks
1 garlic clove (optional)
100 grams of puy lentils
1 tbsp wholegrain *vegan* mustard
Olive oil (for frying)
Extra virgin olive oil
Sea salt and cracked black pepper for seasoning
Put 100 grams of puy lentils into a sieve and wash in cold water, once drained bring a pan to the boil, add the lentils and boil for 10 minutes, once boiled, simmer on a low heat for a further 30 minutes.
Wash and halve 4 new potatoes, add them to the pan of lentils when the cooking time remaining is 25 minutes – it doesn’t matter that
the potatoes are cooking with the lentils as you will wash and drain the content after cooking.
In a frying pan add a generous glug of olive oil and heat, once heated, wash, chop and add 2 celery sticks and 2 leeks to the pan, remember to discard the outer layer of the leeks and wash well.
Once the leeks and celery are softening in the pan, turn the heat down and add a crushed garlic clove to the pan, some people don’t like
mustard and garlic in the same dish, if this is the case, don’t add the garlic, as mustard is the more important ingredient.
Tip: if you haven’t got a garlic press, rather than dicing garlic, use a cheese grater to get the same effect.
Add half a tablespoon of wholegrain mustard (make sure the mustard is vegan and doesn’t contain any honey) wash and finely chop a handful
of flat leaf parsley, then add the leaves of a handful of thyme sprigs, try to avoid adding the stalks.
By this time, the lentils and potatoes should be cooked, drain them in the sieve and wash them with water, to get rid of the black lentil liquid, transfer them into the frying pan with the rest of the ingredients and mix, add another half table spoon of wholegrain mustard, more chopped parsley and thyme leaves (to your liking) add a glug of good quality extra virgin olive oil then season to taste.
This dish could also be served cold as a lunch box meal!