Wednesday, 4 March 2009

pottering lentils

I'm a great potterer, whether on a Sunday afternoon, or on a quiet night in the kitchen when She is elsewhere. It's a good opportunity to take time over cooking something which you wouldn't usually lavish attention on, like something lovely to go with meat or fish. Standard pottering fayre for me includes red cabbage, and the lentils below, which are loosely based on a Jamie Oliver recipe I think.


6oz puy lentils, rinsed
good handful of pancetta
small chopped onion
3/4 pint stock
1 tbsp olive oil
3 tbsp chopped rosemary

2 tbsp extra virgin olive oil
splash balsamic vinegar


Preheat the oven to 160 degrees C

Warm the oil in a casserole dish, add the pancetta and onion and fry for three minutes or so

Add the rosemary, fry for a couple of minutes then ad the lentils and coat with oil

Boil the kettle for the stock - if you're using Marigold .. which I tend to ... use half the amount of powder suggested, the pancetta is salty enough to carry it

Add the stock and bring to the boil, then transfer to the oven

Bake for 30 minutes, stir after 15

Drain the lentils, stir in a splash of balsamic vinegar and a glug of extra virgin olive oil. Extra virgin is often over used - I had a particularly pretentious ex who once fried me eggs in it - but here you need it I think.

Lovely with lamb. Even lovelier sneakily eaten straight from the pan in the kitchen while She isn't looking.

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