Lentils are low in fat and full of protein, so if you want to give meat a miss, they are a good option.
The other night me and V cooked a lentil and goats cheese recipe that i’d like to share with you.
The cooks holy trinity, naturally has a french name, ‘mirepoix’, it is the basis for most soups, stocks and stews; carrots, onions and celery.
So this is where you begin chopping the ‘mirepoix’ and sweating it in a pan with a little oil, 2 cloves of garlic, thyme, bay leaves and the zest of a lemon. We also added four rashers of streaky bacon, cut into little strips.
Now add 350g of puy lentils, stir briefly and cover with 500ml of chicken stock.
Simmer gently until the lentils are tender, adding more hot water if the lentils look a bit dry.
When done serve onto plates and add a few slices of creamy goats cheese and drizzle with olive oil.