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Spiced Lentils
Posted on: February 25, 2011 | 0 comments
I first came across the recipe in a small 4 star hotel in the highlands of Scotland when working with Gary Stevenson Head Chef at Rocpool Reserve in Inverness. I have since used it to complete many different dishes. It’s diverse because of the balance of flavours from seared cod to fillet of beef these lentils always impress.
Ingredients
- 100g Puy Lentils
- 1 pinch ground cumin
- 40g red onion finely chopped
- 25ml balsamic vinegar
- 1 clove garlic crushed
- 20g pickled ginger finely chopped
- 25ml soy sauce
- 1ltr chicken stock
- Chopped parsley to finish
Method
- Start by sweating your onions, garlic and cumin off in 2 table spoons of vegetable oil in a heavy based sauce pan before adding your lentils
- Gradually adding your chicken stock and simmering until lentils are cooked.
- Stir your vinegar, soy sauce and ginger and continue to cook out for 3 – 5 minutes to further infuse the flavours
- When reheating the lentils, use a small amount of chicken stock with 100g of butter.
- When boiling add the lentils and stir until heated through
- Finish the lentil with a generous amount of chopped parsley before serving
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