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225 g/8 oz/1/2 cups green or brown lentils
25 g/1 oz/1/2 tbsp butter or margarine
2 red onions, chopped 1 large carrot, chopped
1 turnip chopped
2 celery sticks, chopped
2 courgettes (zucchini), chopped 600 ml/1 pt/1/2 cups vegetable stock Salt and freshly ground black pepper 1 bouquet garni sachet Chopped parsley Crusty bread

Cover the lentils in boiling water, soak for 1 hour, then drain. Melt the butter or margarine in a saucepan. Add the prepared vegetables and fry (saute) for 5 minutes, stirring, until lightly golden. Add the lentils and stock. Season with a little salt and pepper and add the bouquet garni. Bring to the boil, reduce the heat, cover and simmer gently for about 20 minutes until the vegetables are just tender and the lentils have absorbed the liquid. If the vegetables aren’t quite tender, add a little more water. The cooked dish should look quite dry. Discard the bouquet garni, taste and reseason if necessary. Serve in warm bowls, sprinkled with chopped parsley, with lots of crusty bread.

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... the pot and sear until browned on all sides, about 3 minutes a side

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