- 2l veg or ham stock
- 150g red lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 6 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 medium leeks, sliced (300g)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- small handful chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the stock in a large pan and add the lentils. Bring back to the boil and allow the lentils to soften for a few mins.
Add the carrots and leeks to the lentils and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, the reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.