Beer-braised lentils

Prep: 5 mins Cook: 40 mins

Easy

Serves 4
This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal340
  • fat16g
  • saturates6g
  • carbs25g
  • sugars2g
  • fibre7g
  • protein18g
  • salt0.4g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lamb trimmings from the shanks (if you have it - see Goes well with), finely diced
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 4 banana shallots, halved and finely sliced
  • 200g Puy lentils
  • 175ml wheat beer
  • 600ml lamb or beef stock
  • 2 tbsp picked thyme leaves

Method

  1. Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.

  2. Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

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Comments (1)

Minoo's picture
0

Beer and lentils was an unusual combination of flavours that overall tasted quite bitter. I didn't serve mine with the cabbage per the recipe in the magazine, but I think in the future if I made this I would, as I imagine it benefits from the sweetness of the cabbage recipe to balance out the bitterness of the beer.

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