Chilli & tangerine braised lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 tbsp olive oil
- 1 carrotfinely chopped
- 1 onionfinely chopped
- 1 celerystick, finely chopped
- 2 red chilliesdeseeded, finely chopped
- 2 garlic clovesfinely chopped
- 450g dried Puy lentilsrinsed
- 1.2l hot hamcooking liquor (see 'Goes well with'), plus extra if needed
- juice 6 tangerinesplus zest of 3
- 2 tbsp crème fraîche
- 1 bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal269
- fat9g
- saturates2g
- carbs35g
- sugars7g
- fibre6g
- protein15g
- salt1.49glow
Method
step 1
Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
step 2
Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.
