Green Lentils, My Favourite Way
My favourite way to cook small green or brown lentils, I’m using pardina lentils here which I’ve soaked in cold water for 1 hour. You don’t have to to soak lentils, you can just give them 10 minutes, but I find by soaking lentils in cold water for a little while before cooking them, they will cook more evenly and be more tender. Cook a load of these, these will keep in the fridge for up to 3 days, store them in the liquid they have cooked in, and they also freeze brilliantly. Serve as is on toast for quick lunch, as a cottage pie filling, as pasta sauce, pie filling, or blitz into a soup with some stock, you name it! I make lentils like so at least once a week, and the riffs are endless. I like adding a big spoon of dijon mustard and a tbsp or so of red wine vinegar to brighten and season. As ever, more good olive oil to serve.
INGREDIENTS
500g dry pardina, puy or small dark green or brown lentils.
2 tbsp olive oil, plus more to serve
4 shallots, finely diced (or use 2 onions)
3 medium carrot, finely diced
3 celery sticks, finely diced
3 garlic cloves, finely chopped
3 bay leaves
2 sprigs sage
1/2 tbsp fresh thyme leaves
Red wine vinegar, to taste
Dijon mustard, to taste
Salt and pepper, to taste
METHOD
Soak the lentils in cold water for one hour, then drain.
Cook the shallots, carrot and celery in the olive oil with a big pinch of salt for at least 10 minutes until soft and rich, then add the garlic and herbs and cook for a couple of minutes more until fragrant and the ingredients in the pan are sticky and just beginning to caramelise.
Add the lentils and enough water to cover by about 2cm then bring to the boil, adding a bit more salt to taste, if required, and skim off any foam that appears mid way through the cook time.
Cook uncovered for about 30 minutes until tender, topping up with a bit of water if they start to appear above the water before being cooked, or keep a lid on the pan.
Adjust the seasoning, adding salt and pepper to taste. Off the heat, add red wine vinegar and mustard to taste. Remove any herb stalks, or just leave them in, they will do no harm.