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Lentils with slow-roasted saffron pears
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2 medium, firm pears (approx 300g), washed, cored and cut into chunks
2 medium red onions, cut into thin wedges
¼ tsp saffron
3 tbsp olive oil
1 tbsp sherry vinegar
200g puy lentils
2 fresh bay leaves
1 clove garlic, bruised
200g pack shredded cavolo nero
50g toasted pine nuts
200g pack cooking chorizo sausages, griddled (or 200g Greek feta)
1. Preheat the oven to 170°C, gas mark 3. Place the pears in a roasting tin with the onion and scatter with the saffron, 1 tbsp oil, the vinegar and seasoning. Cook in the oven for 30 minutes, turning occasionally, until the pears are tender and starting to brown.
2. Meanwhile, rinse the lentils and put them in a pan with the bay leaves and garlic. Cover with cold water, bring to the boil and simmer for 15-20 minutes until the lentils are just tender. Drain and remove the bay leaves and garlic. Return to the pan. Cover and keep warm.
3. Dry fry the shredded cavolo nero in a large non-stick frying pan for 4-5 minutes until wilted and lightly browned.
4. Stir the pears and onions, and any pan juices, into the cavolo nero, along with the lentils, remaining 2 tbsp oil and the pine nuts. Warm through. Check the seasoning and serve with griddled chorizo sausages, cut into cubes, or with crumbled feta.
Typical values per serving:
This recipe was first published in November 2018.