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    Stewed Lentils

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    Stewed Lentils

    The diminutive puy lentil has a superior, nutty taste and keeps its texture beautifully. Vinegar is added to the lentils to make them more digestible – red wine or cider vinegars are more suitable because they are naturally sweet. Serve this with the pork shoulder.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes

    Serves: 8


    • 700 g puy lentils
    • 2 bay leaves
    • 2 onions, finely chopped
    • 6 tbsp extra virgin olive oil
    • 2 celery sticks, chopped
    • ½ tsp sea salt
    • 2 tbsp red or white wine vinegar


    1. Put the lentils in a sieve and wash them under running water. Tip them into a heavy pot and cover with water by about 5cm. Add the bay leaves and place over a medium heat. Bring to the boil, cover and leave to simmer for about 15 minutes or so, until just tender. Drain, reserving the liquid.
    2. Sauté the onion in the oil for about 5 minutes until translucent but not browned; add the celery and salt and continue to fry gently for another 5 minutes or so. Add the lentils and cook for a few minutes more, stirring gently but frequently to encourage them to absorb the oil. Pour over the vinegar and about 150ml of the lentil liquid – they need to cook for 10 minutes more and this should be enough to stop them sticking to the pot. Add plenty of pepper, then taste and check the seasoning.

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