The centre of France is the home of Puy lentils.
Ingredients
- 2 onions, peeled
- 1 bay leaf
- 3 whole cloves
- 1 cup Puy lentils
- 3 cups water
- 1 tblsp butter
- 1 cup chicken stock
- salt and pepper to season
Method
- Make a cut in one of the onions, but not all the way through. Place the bayleaf into the cut and secure with the 3 whole cloves.
- Cook the Puy lentils in the water with the studded onion for 25 minutes until tender. Drain off the excess water and discard the onion.
- Finely dice the second onion. Heat the butter in a frying pan and cook the diced onion over a moderate heat until softened .
- Add the puy lentils and chicken stock and warm through. Add more chicken stock if you would like more liquid. Season with salt and pepper.
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