Chilli & tangerine braised lentils (to serve 8 as a side dish)
4 tbsp olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
2 red chillies, deseeded, finely chopped
2 garlic cloves, finely chopped
450g dried Puy lentils, rinsed
1.2 litres hot ham cooking liquor (see recipe below)
zest and juice of 3 tangerine, plus juice of 3 reserved from ham recipe below
2 tbsp creme fraiche
bunch flat-leaf parsley, chopped
- Heat the oil in a big saucepan and add the carrot, onion, celery, chilies and garlic. Cook for 5-10 minutes or until starting to soften.
- Add the rinsed lentils, pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the lentils are tender and most of the liquid is absorbed. Add more liquor if the lentils look dry.
- Remove from the heat and stir in the tangerine zest and remaining juice. Season and allow to cool a bit before stirring in creme fraiche and parsley. Serve warm or at room temperature (we preferred them warm).
Click here for the original recipe from BBC Good Food.
Jono & Jules do food & wine 