zoom Crushed Jersey royals with lentils and extra virgin olive oil

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crushed Jersey royals with lentils and extra virgin olive oil

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crushed Jersey royals with lentils and extra virgin olive oil

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4 as a side dish

    Ingredients

    500g Jersey royals, scrubbed and well rinsed
    200g Puy lentils
    3 tbsp extra virgin olive oil
    1 tbsp grated parmesan
    1 lemon, zest, and juice of ½
    25g pack flat leaf parsley, leaves roughly chopped
    1 small handful of torn basil leaves

    Method

    1. Put a pan of salted water over a medium heat and bring to the boil. Add the potatoes, turn down to a simmer and cook until tender - about 12 - 15 minutes. Drain and set aside until just cool enough to handle. Meanwhile, cook the lentils in boiling water for about 20 minutes until tender.

    2. Put the potatoes in a bowl and add the oil, parmesan, lemon zest and juice. Smash gently so that they are just slightly crushed - I like to use my fingers. Stir in the lentils. Season generously with salt and scatter over the herbs, then give it one final toss.

    3. Serve at room temperature; this dish is good with almost anything. A little pot of crème fraîche served alongside works well.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars