Ingredients

• 1 x Cup Puy Lentils

• Olive oil

• 1 x Medium onion - finely diced

• 2 x Garlic cloves - finely diced

• 1 x Medium carrot - finely diced

• 1 x Celery stalk - finely diced

• 2 x Cups rich home made chicken or vegetable stock - see note

• 1 x Tin Italian diced tomatoes

• 2 x Tablespoons flat leaf parsley - finely chopped

• 2 x Dried bay leaves

• 1 x Teaspoon dried Mediterranean oregano

• 1 x Teaspoon dried thyme

• 1 x Tablespoon lemon juice

• 1/2 x Teaspoon freshl ground black pepper

• 1/2 x Teaspoon salt may be added to taste or diet but is not really required in this recipe

Preparation

In a medium hot thick based pan add olive oil then carrot, onion and celery. Cook down until fully caramelised, about 10 minutes then add the tomatoes, bay leaves, thyme, oregano and black pepper.

Next add the Puy Lentils and Stock and gently simmer for 20 minutes until the lentils are soft but have not lost their shape or texture. If you are adding salt, add after the 20 minutes to avoid hardening the lentils. Then add the lemon juice and chopped parsley to finish.

Important: The quality of the stock is critical to this recipe. Home made stock are always great, however, there are some high quality stocks available at better food stores. Best avoid the over salted cardboard stocks from supermarkets.

Comments: Puy Lentils make a wonderful partner with chicken, roast vegetables, seafood, duck and grilled steak