The perfect base to build a delicious dinner—pair with fish, roast chicken or veg.
- In a sieve, give the lentils a brief wash in cold running water. Soak for 1 hour before cooking. Wash well under cold water once soaked and set aside to drain and dry.
- In a large heavy-based saucepan, in the 3 tbsp olive oil over a medium heat add the onion, bacon and garlic. Sautee until onion is soft (2-3 mins). Add the diced vegetables (carrot and celery) then turn the heat down and sauté gently until the veg is tender.
- Add the lentils to the pan, and half of the stock. Bring the pan to the boil.
- Add the bay leaf, thyme and strip of lemon peel or zest and turn the heat down and simmer for about 10-12 minutes, or until most of the stock has been taken up by the lentils.
- Continue to add stock in smaller quantities (about 100mls at a time) and simmer until the lentils are tender and breaking down a little. The good thing about these lentils is they retain a great texture when cooked—we don’t want mushy lentils, but we do want a properly cooked, combined braise.
- Once the lentils are cooked (soft and tender but not mushy), transfer to a bowl so to stop the cooking—remove the bay leaf, lemon peel and thyme sprigs and set aside.
- Your braise is ready to eat. serve with a side of mashed potatoes or mashed cauliflower—plus your choice of protein (our mushroom ragu pairs deliciously with the lentil braise or try roast chicken or salmon. Winter greens (silverbeet or kale) sautéed with garlic also taste sensational atop this lentil braise.