A recipe from Nigel Slater
Ingredients
- a good handful chopped unsmoked bacon or pancetta
- 4 medium sized onions peeled
- 3 small carrots
- ½ tsp mild paprika
- ½ tsp ground cinnamon
- ½ tsp nutmeg for grating
- 300 g puy lentils
- 500 ml stock
- a handful flat leaf parsley
- knob of butter
- 100 g creme fraiche
Servings:
Instructions
- Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan.
- Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
- While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
- Add a handful of chopped parsley to the lentils and serve with a dollop of crème fraiche ,piling the caramelised onions on top.
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