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Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal269
fat9g
saturates2g
carbs35g
sugars7g
fibre6g
protein15g
low insalt1.49g
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Ingredients

  • 4 tbsp olive oil
  • 1 carrot , finely chopped
  • 1 onion , finely chopped
  • 1 celery stick, finely chopped
  • 2 red chillies , deseeded, finely chopped
  • 2 garlic cloves , finely chopped
  • 450g dried Puy lentils , rinsed
  • 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

  • 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.

Goes well with

Recipe from Good Food magazine, December 2010

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A star rating of 5 out of 5.6 ratings
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