Chilli & Tangerine Braised Lentils
This hearty and flavorful lentil dish is a delightful blend of savory and citrusy notes, making it a refreshing and satisfying meal. The tender Puy lentils are simmered in a fragrant mix of vegetables and tangerine juice, creating a dish that is both comforting and bright. The addition of crème fraîche and fresh parsley adds a creamy and herby finish to this dish, making it a perfect balance of flavors. Serve this dish warm or at room temperature for a delightful meal that is sure to be enjoyed by all.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 celery stick, finely chopped
- 2 red chillies , deseeded, finely chopped
- 2 garlic cloves , finely chopped
- 450g dried Puy lentils , rinsed
- 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
- juice 6 tangerines , plus zest of 3
- 2 tbsp crème fraîche
- 1 bunch flat-leaf parsley , chopped
Instructions
- Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
- Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 269 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.49 milligram of sodium
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