Lentils With Celery & Carrots
Equipment
Ingrediënten
- 2 tablespoons argan or olive oil
- 1½ teaspoons caraway seeds
- 4 garlic cloves finely chopped
- 1 chilli deseeded and finely chopped
- 2 carrots peeled and diced
- 2 celery sticks trimmed and diced
- 175 g dried brown lentils rinsed and drained
- 600 ml chicken or vegetable stock
- small bunch flat leaf parsley finely chopped
- sea salt and black pepper
- 1 lemon cut into wedges, to serve
Instructies
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the caraway seeds, garlic and chilli and cook for 1,5 minutes to let the flavours mingle.
- Add the carrots and celery, stir to coat well and cook for a further 1,5 minutes, then add the lentils.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the lentils are tender but not mushy.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve as a side dish with wedges of lemon to squeeze over it.
Notes / Tips / Wine Advice:
For lentils with celery & harissa, heat the oil in the base of a tagine or a large, heavy-based saucepan, stir in 2 finely chopped garlic cloves and cook for 1,5 minutes. Trim and dice 2 celery sticks and add them to the garlic. Stir in 1½ teaspoons harissa paste, then add 225 g rinsed and drained brown lentils and pour in 600 ml water. Bring to the boil, reduce the heat, cover and cook gently for 25–30 minutes. Season and serve as for Lentils with celery & carrots.
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