Tuesday 21 November 2017

Lentils with peas, broad beans & mint

This is great as a side, but it's equally good to eat on its own on grilled bruschetta.

LEON: Fast Vegetarian

Jane Baxter and Henry Dimbleby

This is great as a side, but it's equally good to eat on its own on grilled bruschetta.

Serves 6, as a side. Preparation time: 5 minutes; cooking time: 40 minutes unless served on bruschetta

LSF, 3, DF, V, WF and GF if served without bruschetta



100g green lentils (or Puy lentils)

1 tbsp olive oil, plus extra for drizzling

Salt and freshly ground black pepper

1 onion, finely chopped

3 cloves of garlic, crushed

150g shelled broad beans

150g shelled peas

150g sugar snap peas, trimmed and sliced

1 tbsp fresh mint, chopped


Put the lentils into a pan and add cold water to cover them by about 1cm. Bring to the boil, then reduce heat and simmer for 20 minutes, or until tender. Drain, then drizzle with olive oil, season well and set aside. Heat 1 tbsp of oil in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Add garlic, stir well and cook for another 2 minutes.

Bring a pan of salted water to the boil and cook the broad beans for 2-3 minutes, or until tender. Drain well and add immediately to the onion mixture.

Now stir in the lentils, peas and sugar snap peas and cook together over a low heat for 5 minutes. To finish the dish, season well, add lots of chopped mint and drizzle with good olive oil.

Tips: 1) If your broad beans are large, it may be necessary to remove their rubbery outer skins after blanching. 2) Cooked artichoke wedges could be added with the peas to make a more substantial dish.

This recipe appears in 'Leon: Fast Vegetarian' by Jane Baxter and Henry Dimbleby, which is available in all good book shops...

LEON: Fast Vegetarian

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