Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

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(4 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 8
Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal269
  • fat9g
  • saturates2g
  • carbs35g
  • sugars7g
  • fibre6g
  • protein15g
  • salt1.49g
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Ingredients

  • 4 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…

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 red chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 450g dried Puy lentils, rinsed
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
  • juice 6 tangerines, plus zest of 3
  • 2 tbsp crème fraîche
  • 1 bunch flat-leaf parsley, chopped

Method

  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.

  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.

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Comments, questions and tips

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mooniegray's picture
mooniegray
23rd Dec, 2012
5.05
Lovely match with the ham. Halved the amounts to feed four..perfect !
lizleicester
7th Apr, 2012
5.05
As with the gammon, my fruit was Clementines but I don't really know what the difference is and we were all very happy with the result. Left out the creme fraiche as I'm dairy free but didn't feel it lacked anything. Yummy.
annie-8eight
21st Mar, 2012
5.05
This recipe did not need anything changed it was DELICIOUS!!! Also loved the gammon cooked in ginger beer. Loved the fact I could prepare it a day or two in advance so I had time to spend with my guests.
rebecca1july
24th Nov, 2010
My friend made this over the weekend from the easy food for a crowd spead page 102 December 2010 she said that all the recipes went together fantastically and would be great for an easy boxing day buffet which is healthy and mainly prepared ahead.
barryplatts
23rd Nov, 2010
5.05
Used large onion, large carrot, tinned puy lentils otherwise followed the recipe, lovely change from potatoes, pasta or rice, served with gammon cooked in ginger beer with a tangerine glaze. Absolutely superb made the December 2010 edition magaxine worth every penny.
catzmcp
23rd Dec, 2016
Could I make this in a slow cooker? Any ideas for timings and settings?
goodfoodteam's picture
goodfoodteam
24th Dec, 2016
Thanks for your question. You could make this in the slow cooker. You'll need to do the first part where you soften the veg for 5 - 10 mins on the hob before transferring to the slow cooker. Take a look at our guide for ideas on how to adapt the recipe.
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