lentil side dish

This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks

Beer-braised lentils

olive oil

lamb

banana shallots

puy lentils

wheat beer

600 milliliters lamb or beef stock

tbsp picked thyme leaves

Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.

Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish - perfect with lamb kofte or a tagine

Puy lentils with spinach & sour cherries

shallots

pouch ready-to-eat puy lentils

stock

sour cherries

spinach

parsley

Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It&#039;s an outstanding side dish that&#039;s easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!

Lentil Ragout - French Puy lentil side dish

garlic (, finely minced)

onion (, finely diced)

carrot (large) (, peeled and finely diced)

tomato paste

bay leaf (, preferably fresh otherwise dried)

thyme

puy lentils (French lentils) ((Note 1))

vegetable stock

salt ((skip

tsp black pepper

tbsp parsley (, finely chopped)

Heat olive oil in a large saucepan over medium heat.

Sauté garlic, carrot and onion until softened - around 5 minutes.

Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.

Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don&#39;t let them overcook so they become mushy!).

Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

Top 3 lentil side dish recipes from across the web

The most viewed lentil side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Beer-braised lentils

Puy lentils with spinach & sour che...

Lentil Ragout - French Puy lentil s...

Top 3 lentil side dish recipes from across the web

The most viewed lentil side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer-braised lentils

Puy lentils with spinach & sour che...

Lentil Ragout - French Puy lentil s...

The most viewed lentil side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine