Garlicky Green Lentils With Carrots
Ingredients
- 175 g dried green lentils rinsed, picked over and drained
- 4 tablespoons olive oil
- 1 onion coarsely chopped
- 8 garlic cloves coarsely chopped
- 1 teaspoon coriander seeds
- handful of dried sage leaves
- 1½ teaspoons sugar
- 3 carrots peeled and sliced
- 1½ tablespoons tomato purée
- 300 ml water
- salt and black pepper
- bunch sage coarsely chopped, to garnish
- 1 lemon cut into wedges, to serve
Instructions
- Bring a saucepan of water to the boil.
- Add the lentils, reduce the heat and simmer for 10 minutes.
- Drain and refresh under cold running water.
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, coriander seeds, dried sage leaves and sugar and cook for 3 minutes to let the flavours mingle.
- Add the carrots and cook for a further 1,5 minutes, then add the drained lentils and stir in the tomato purée.
- Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for about 20 minutes until most of the liquid has been absorbed.
- Season with salt and pepper, garnish with the fresh sage leaves and serve with the lemon wedges to squeeze over.
Notes / Tips / Wine Advice:
For garlicky haricot beans with sage, replace the lentils with 225 g haricot beans. Soak the beans in water for 6 hours, then rinse and drain. Place the beans in a large saucepan and cover them with plenty of water. Bring to the boil, then reduce the heat and simmer for about 30 minutes until tender. Drain thoroughly. Follow the recipe as for Garlicky green lentils with carrots , adding the drained beans to the tagine or saucepan with the onion, garlic, coriander seeds, sugar and dried sage leaves. Omit the carrots and stir in the tomato purée. Pour in enough water to just cover the beans, cover and cook gently for about 15 minutes. Season to taste with salt and pepper, then garnish with the fresh sage leaves. Serve as an accompaniment to meat and poultry tagines.