Braised Lentils

Braised lentils, always a good idea. Add a dollop of piccalilli and you’re all set.

Sauté the onion and garlic in a little olive oil until they start to colour lightly and soften. Then add the carrot, leek, celeriac and tomatoes and let them braise for 10 minutes. Now add the lentils and stock and bring to the boil. Cover the pan with a lid and braise according to the instructions on the package, until tender, for 30–45 minutes. Note: the lentils should not cook to pieces but should retain a juicy bite.

Het Perfecte Varken
Marcus Polman
€16.95
Fontaine Uitgevers

Image: Saskia van Osnabrugge