French puy lentils & petite vegetables
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French puy lentils are a hearty meal or side for cold winter days. With the addition of vegetables diced into small slices they complement and add colour to the lentils. We prefer this dish served warm however it does work well as a left over straight from the fridge. The richer the stock the better the taste, so we recommend homemade stock. If you are time poor go for a good quality packaged stock.
Ingredients
- 2 cups French puy lentils – rinsed
- 3 cups vegetable stock (homemade or packaged)
- 1 onion – peeled, rinsed, sliced finely and diced
- 4 celery sticks – washed, leaves removed, stringed, diced finely
- 3 carrots – peeled, rinsed, diced finely
- 2 tablespoons olive oil
Directions
- Prepare homemade stock, if using packaged continue to next step.
- Prepare lentils.
- In a medium pot on high heat add stock and bring to the boil. Add lentils and boil for 2 minutes.
- Reduce to simmer on low heat for 45 minutes covered. Remove from heat and allow to rest for at least 5 minutes.
- While the lentils are cooking prepare the vegetables.
- In a medium frying pan add oil and heat on medium.
- Add to frying pan onion cooking for 5 minutes, stirring occasionally.
- Add celery and carrots to cook for a further 10 minutes, stirring occasionally. Remove from heat and cover.
- In a large serving bowl add the cooked lentils and vegetables and mix well. Serve from bowl or add to individual plates and serve.
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