Braised Lentils
1 shallot
1 clove garlic
pinch of fennel seed
a few sprigs of thyme
1 bay leaf
20-30g olive oil
1 organic carrot
110g olive green lentils (or small brown lentils)
250ml water or chicken stock
1 tbsp of sherry vinegar
Serves 4-6
Method:
Dice shallot and chop the garlic finely with the fennel seed, thyme and bay leaf.
Add to a medium size pan with half the oil. Cook until soft.
Peel and dice the carrot into small pieces and add to the shallots. Add the lentils, stir and pour over the water or stock and season.
Cook for 35-40 mins or until soft. Stir in the sherry vinegar to finish
Tip:
Serve with either some fish, chicken breast or some feta. Good to have in the freezer.