Chilli & tangerine braised lentils
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Ingredients for - Chilli & tangerine braised lentils

1. 4 tbsp olive oil -
2. 1 carrot , finely chopped -
3. 1 onion , finely chopped -
4. 1 celery stick, finely chopped -
5. 2 red chillies , deseeded, finely chopped -
6. 2 garlic cloves , finely chopped -
7. 450g dried Puy lentils , rinsed -
8. 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed -
9. juice 6 tangerines , plus zest of 3 -
10. 2 tbsp crème fraîche -
11. 1 bunch flat-leaf parsley , chopped -

How to cook deliciously - Chilli & tangerine braised lentils

1. Stage

Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin 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 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.

2. Stage

Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.