Luxurious way with lentils. We ate this with chunks of squash roasted with herbs and orange zest. Horatio said it would have been nicer with chicken, but he's a well-known lentil hater.
200g Puy lentils
1 finely chopped onion
1 clove finely chopped garlic
juice of an orange
1 tbsp balsamic vinegar
2-3 tbsp creme fraiche
Cook the lentils (about 20-30 minutes, depending on their age). Drain, but keep the water, which will be thick and black.
At the same time, fry the onion until it is soft, then add the garlic and keep cooking for five more minutes. Add the orange juice, vinegar, creme fraiche and a little blackwater (start with 1-2 tbsp). Warm through, then add the lentils. Taste and season.
love the sound of this... great blog... I found you through 'just add yeast' and I love your posts, just wish there where some photos... hope you can join in our sourdough journey over at just add yeast x
ReplyDeleteI quite like the sound of this, Joanna - especially the addition of orange juice to lentils. Thanks!
ReplyDeleteThis sounds very good to me, but I'm a known lentil lover. :-)
ReplyDeleteI adore lentils. I am sure that they are really in a food group of their own... the orange sounds an excellent addition.
ReplyDeleteThanks for kind words ... funny how the orange works so well with the lentils.
ReplyDeleteSorry about the lack of pics,Dom, I'm having trouble uploading at the moment
Serene, so am I ;)
Very timely finding this - my son has just arrived from Edinburgh bearing packets of puy lentils - we appear to be living in a lentil-free zone at the moment and have been anxiously awaiting a visit!
ReplyDeletewow, we eat lots of lentils and the idea of the orange sounds amazing.Love your blog
ReplyDeleteThis sounds delicious! I just made a huge pot of lentil soup! Can't wait to try yours!
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