To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water
To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente. Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.
Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften. Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils. Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.
Serve with succulent roast chicken or pan-fried fish.
To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water
To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente. Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.
Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften. Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils. Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.
Serve with succulent roast chicken or pan-fried fish.
To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water
To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente. Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.
Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften. Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils. Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.
Serve with succulent roast chicken or pan-fried fish.
To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water
To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente. Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.
Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften. Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils. Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.
Serve with succulent roast chicken or pan-fried fish.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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