Creamy Puy Lentils Recipe

Ingredients :

Serves 4

• 225g / 8oz puy lentils

• 1 tbsp olive oil

• 1 garlic clove, peeled and finely chopped

• zest and juice of 1 lemon

• 1 tsp wholegrain mustard

• 1 tbsp freshly chopped tarragon

• 3 tbsp half-fat crème fraîche

• salt and freshly ground black pepper

• 2 small tomatoes, deseeded and chopped

• 50g / 2oz pitted black olives

• 1 tbsp freshly chopped parsley
  
  To garnish :

• sprigs of fresh tarragon

• lemon wedges

Method :

1. Put the lentils into a saucepan with plenty of cold water and bring to the boil.

2. Boil rapidly for 10 minutes, reduce the heat and simmer gently for a further 20 minutes until just tender. Drain well.

3. Meanwhile, prepare the dressing. Heat the oil in a frying pan over a medium heat.

4. Add the garlic and cook for about a minute until just beginning to brown. Add the lemon zest and juice.

5. Add the mustard and cook for a further 30 seconds.

6. Add the tarragon and crème fraîche and season to taste with salt and pepper.

7. Simmer and add the drained lentils, tomatoes and olives.

8. Transfer to a serving dish and sprinkle the chopped parsley on top.

9. Garnish the lentils with the tarragon sprigs and the lemon wedges and serve immediately.

Nutritional details per 100g

energy 84kcals/353kj

protein 4g

carbohydrate 10g

fat 4g

fiber 2.2g

sugar 1g

sodium 0.3g

√  egg-free    √  nut-free    √  vegetarian    √  seafood-free