We LOVE lentils. The texture is almost creamy, satisfying in that way that only a big dollop of mashed potatoes is usually satisfying, plus of course they have the added bonus of being VERY good for you and low fat too. This recipe is one of our favourites – I often make double and blend the leftovers with stock the next day to make soup. It’s best, though, served with some big, fat, meaty sausages: our favourites being the ones from Jimmy’s Farm. Nommers.
You will need:
1 tablespoon rapeseed oil
1 onion, finely chopped
2-3 carrots, diced
1 leek, finely chopped
1 tin chopped tomatoes
150g red lentils
500ml chicken stock (or I often use leftover gravy from a roast dinner topped up with water)
Salt and pepper
So heat up the oil in a big saucepan and bung in the chopped onion, carrots and leek (any old veg will do, really). Give them a little sprinkling of salt and a quick stir around then leave them on low for a good ten minutes to soften. A little sprinkling of dried chilli flakes wouldn’t go amiss at this stage either.
After that you can just bung everything else in, really. Leave it on low, pop a lid on and go and do something else for half an hour. Oh and don’t forget to pop your big, fat sausages in to the oven – they’ll take about 30 minutes too, at 200 degrees/gas 6.
Check the seasoning and away you go. I’ll warn you, it’s very moreish, so it’s best that you make double.