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Spiced Lentils

Posted on: February 25, 2011     |     0 comments
Spiced Lentils

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.


  • 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


  • 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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