Serves: 4-6
INGREDIENTS
1 cup Puy lentils
3 tablespoons olive oil
1 carrot, peeled and finely chopped
1 leek, sliced 1 cm thick
2 cloves garlic, crushed
1 tablespoon chopped thyme or rosemary
finely grated zest 1 lemon
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Serve with Braised Chicken with Shallots, Peas and Apples.
Cook the lentils in boiling water until tender. Drain well.
Heat the olive oil in a sauté pan and cook the carrot, leek, garlic and thyme with a good pinch of salt until the vegetables are very tender. Stir in the lemon zest, flat-leaf parsley and the lentils. Season well.
Puy lentils: these small slate-green lentils have a delicate blue marbling. They are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. They’re the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.