L is for lentils

Next to soya beans lentils have the highest protein content of all vegetables: about 25%.

Relatively inexpensive, they are a nutritious way of adding bulk to a soup or stew. Puy lentils, lentilles de Puy, are the most delicate tasting variety and cook in just under 20 minutes.

I particularly like their “slate grey flecked with green” colour and slightly nutty taste.

Try braising with a chopped onion, carrot, celery stick and some stock; then dress, whilst warm with a mustardy vinaigrette, and serve with some peppery watercress or rocket and good quality (vegetarian) sausages.

The perfect meal for this in between weather we are having at the moment!

Bon appetit.


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