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    Spiced lentils

    by Diana Henry

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 6


    11/2 tbsp olive oil
    ½ small onion, very finely chopped
    1 stick celery, diced
    1 small carrot, diced
    ½ tsp paprika
    150g Puy lentils
    2 sprigs thyme
    275ml chicken stock or water
    Squeeze of lemon juice
    1 batch blinis recipe (see below), about 6, to serve


    1. Heat the oil in a medium saucepan and gently cook the onion, celery and carrot until soft. Add the paprika and cook for a few minutes.

    2. Stir in the lentils, thyme and stock or water. Season with pepper (and salt, if you’ve just added water – if you’ve used stock, don’t add any more salt).

    3. Bring to the boil, then reduce to a simmer and cook for 15-20 minutes. Watch carefully, as the lentils can go from tender to collapse quickly. The stock or water should all have been absorbed. Add the lemon juice, taste for seasoning and serve with the blinis.

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    Serve as a side or with blinis


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