A recipe from Rachel Roddy, one of my favourite food writers. For variety you can replace the cheese with some hard boiled eggs, sausages or roasted red peppers.
Ingredients
- 350 g small brown or puy lentils
- 2 bay leaves
- 1 garlic clove unpeeled
- 1 stick celery
- Salt and back pepper
- 200 g small red grapes
- olive oil
- a few sprigs marjoram
- 4 60-80g each small goat’s cheese
- 1 tsp red wine vinegar
- 1 tbsp chopped parsley
Servings:
Instructions
- Put the lentils, bay, garlic, celery and a pinch of salt in a pan, cover with one and a half litres of water, and bring to a boil. Turn down the heat to a simmer and cook for 30 minutes, until the lentils are tender but still hold their shape.
- While the lentils are cooking, put the grapes on a small baking tray, pour over some oil, sprinkle with salt, add the marjoram, and toss.
- Bake at 200C (180C fan)/390F/gas 6 for 20 minutes, until soft and blistered, then pull from oven, put the cheese on top and return to the oven for five minutes, until the cheese is warm.
- Drain the lentils, then put them in a bowl and toss with three tablespoons olive oil, salt, lots of black pepper, the red-wine vinegar and parsley. Share the lentils between four plates and top each serving with some of the grapes and a cheese.
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