simple braised Puy lentils
In an effort to simplify good home cooked family food without compromising on taste or essential nutrients, having a few recipes for versatile delicious sides is key. This is a dish I used to make with my grand mother as a child in France. She used to serve it with Toulouse sausages, or roast chicken. Should you have leftovers (I doubt it unless you save yourself a portion) I have found that it makes a delicious salad, topped with crumbled feta.
250g dried puy lentils
1 large red onion finely chopped
2 carrots finely chopped
2 celery sticks finely chopped
500ml chicken stock / broth
1 tbsp dried rosemary or fresh rosemary sprigs
3 tablespoons extra-virgin olive oil
Heat olive oil in heavy medium saucepan over medium-high heat.
Add onion, carrot, celery and rosemary and sauté until slightly softened, about 5 minutes.
Add lentils and stir for 1 minute.
Add stock and bring to boil.
Cover and simmer for about 35 minutes, on medium heat until lentils are just tender. Stir regularly.
Season to taste.
The Health Boost Tip
High in protein and rich in dietary fibre and folate, lentils will help keep you full for longer and are a great additional source of protein for those following a vegetarian or vegan diet. They are also a good source of copper and manganese, which help support the antioxidant defence system.