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Crushed Jersey royals with lentils and extra virgin olive oil
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Serves: 4 as a side dish
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
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.
Typical values per serving:
This recipe was first published in May 2012.
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