Puy lentils with vegetables & wild garlic

Puy lentils with vegetables & wild garlic

snacks and sides | serves 4

This hearty vegetarian stew is lovely served with the lamb kebabs

1. Rinse the lentils well under running water then drain. Put them in a large saucepan with the hot vegetable stock, garlic and thyme. Bring to the boil, then reduce heat and simmer for about 25 minutes, adding the carrots after 12 minutes and the asparagus, broccoli, tomatoes and greens
after another 8 minutes. Cook until the lentils are cooked through but still quite firm – al dente. Drain the lentils and vegetables. Transfer to a serving dish and dress with a dash of vinegar, a drizzle of extra-virgin olive oil, salt and black pepper.

Per serving 399 cals, 14.5g fat (2.4g saturated), 25.7g protein, 41.6g carbs, 8.3g sugars

 

Recipe Ginny Rolfe
Photo Tara Fisher


from Issue 9

ingredients

• 250g puy lentils
• 1 litre hot vegetable stock
• Small handful of torn wild garlic leaves, or 2 garlic cloves, smashed
• Small bunch of fresh thyme, leaves picked
• 250g baby or chantenay carrots
• Bunch of asparagus, trimmed
• 200g purple sprouting broccoli
• 5 cherry tomatoes
• 120g spring greens
• Red wine vinegar
• Extra-virgin olive oil

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