alt over rind. Roast, uncovered, for 35 mins or until rind
nions, garlic and carrots for 3 mins. Add lentils and stock, bring
hen stuff with rosemary. Roast for 3 hours 15 mins to
Place the lentils in a pan with 3
Fry the bacon quickly in the oil, then lift onto a plate.
Add the chicken and brown on each side. Set aside with the bacon.
Tip the onion and garlic into the pan and cook for 5 minutes.
Stir in the flour and tomato paste, then stir over a low heat for 3 minutes.
Add the wine, stock, lentils and thyme.
Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Stir in the mushrooms, bacon and chicken.
Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
Season and serve.
Place the lentils into a pot and cover
Crush the lentils with a coffee mill or
dd bell pepper, cucumber, onion, lentils and salmon; toss to coat
about 5 minutes.
Add lentils; stir 1 minute.
Add
Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
Add curry paste and tomato puree and cook for a minute or two until the meat is coated.
Add stock and lentils.
Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
Serve with boiled rice (and Naan if you can handle the calories!).
eppe, coriander & paprika and stir for another 5 minutes.
Add
hen roast in the oven for 1 1/2 hrs, basting
Put the lentils in a large saucepan with
To make the beets and lentils: in a medium saucepan, cover
o 375\u00b0RF.
For the lentils: Boil the lentils in water and
oasting pan. Roast for 50 mins.
Rinse lentils in a sieve
In a medium saucepan, cover lentils with enough water to come
Place lentils and 2 cups water in
Combine water and lentils in a saucepan. Bring to a boil. Reduce heat to low. Simmer for 15-20 mins, until just tender. Drain well.
Heat olive oil and butter together in a saucepan. Saute bacon, onion and garlic for 2 mins. Stir in cooked lentils and chicken stock. Simmer for 4-5 mins. Blend in chives and season to taste.
Spray a hot pan with oil. Sear 4 salmon fillets for 3-4 mins, each side, until cooked to taste. Serve with braised lentils, arugula leaves and lemon wedges.
o the pan) and fry for 1 minute on each side