- 100g Puy Lentils
- 1 pinch ground cumin
- 40g red onion finely chopped
- 25ml balsamic vinegar
- 1 clove garlic crushed
- 20g pickled ginger finely chopped
- 25ml soy sauce
- 1ltr chicken stock
- Chopped parsley to finish
spiced puy lentils
Robert Montgomery
3rd May 2011
spiced puy lentils
I first came across the recipe in a small 4 star hotel in the highlands of Scotland when working with Gary Stevenson Head Chef at Rocpool Reserve in Inverness. I have since used it to complete many different dishes. It’s diverse because of the balance of flavours from seared cod to fillet of beef these lentils always impress.
Ingredients
Method
Start by sweating your onions, garlic and cumin off in 2 table spoons of vegetable oil in a heavy based sauce pan before adding your lentils
Gradually adding your chicken stock and simmering until lentils are cooked.
Stir your vinegar, soy sauce and ginger and continue to cook out for 3 – 5 minutes to further infuse the flavours
When reheating the lentils, use a small amount of chicken stock with 100g of butter.
When boiling add the lentils and stir until heated through
Finish the lentil with a generous amount of chopped parsley before serving
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