Nothing like a big pot of lentils to fix you up. Eating them is good luck too!
“This recipe is adapted from a Julius Roberts’ recipe we call Goat Man’s Lentils with sausages and aioli. I serve it at Awn with roasted squash or beets, feta and lots of fresh herbs. It’s equally as delicious with braised cabbage, melted leeks or sautéed greens. I’ve taken the base recipe and cooked the lentils a bit further with more stock and blitzed it down and made it into a cottage pie as well.” –chef Kaelin Whittaker, Awn Kitchen.
| 2 T | extra virgin olive oil |
| 1 lg | onion, finely diced |
| 3 stalks | celery, finely diced |
| 2 | leeks, sliced |
| 2-3 | carrots, finely diced |
| 5 | bay leaves |
| a few sprigs of thyme | |
| a generous glass of wine | |
| 500 g | Puy lentils |
| 1.2 L | stock |
| 1 T | Dijon mustard |
| a big handful of chopped parsley |
Heat the olive oil in a large cast iron pan. Add the onion, season with salt and pepper. Cook for ten minutes before adding the rest of the vegetables, adding a bit more salt and pepper, and cook for a further 10 minutes. Add the wine, cook off and then add the lentils with the stock, season again. Bring to a gentle simmer and cook for 1 hour until lentils are tender but still soft. Keep adding more stock (or water) as needed. When lentils are ready, turn off the heat, add the mustard and parsley. Taste and correct the seasoning. These will keep for four or five days in the fridge and can be added to soups, stews, or served with lots of lovely roasted roots.
Serves 4-6.
