A dish that can be served hot or cold from ” Butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.
Ingredients
- 50 g butter
- 2 garlic cloves chopped
- 1 shallot peeled and diced
- ½ carrot diced
- ½ celery stick diced
- 50 g bacon lardons
- ½ leek diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150 g green lentils
- a few sprigs thyme
- 300 ml chicken stock
- 50 ml red wine
- 1 tbsp sherry vinegar
- a small bunch of coriander chopped
- For the whipped goat’s cheese butter :
- 100 g goat’s butter softened
- 200 g soft goats’ cheese
- black pepper to taste
- a few sprigs of coriander to serve
Servings:
Instructions
- Melt the butter in a large pan and add the garlic, shallot, carrot, celery, bacon, leek and spices.
- Cook for 1 minute before adding all the remaining ingredients for the lentil salad.
- Bring to the boil then simmer for 30 minutes.
- Whisk together the goat’s butter and cheese. Season with pepper.
- Spoon the lentils into bowls and dot with the goat’s cheese butter. Sprinkle with coriander.
Share this Recipe
Powered byWP Ultimate Recipe