Ingredients

Serves 4

• 200g red lentils
• 1 large onion, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• Juice and rind of 1 lemon
• 15ml olive or sunflower oil
• 750ml vegetable stock
• 1 bay leaf

Method

1. Gently heat the oil in a large pan.Add the onions and garlic and stir to coat with the oil. Cover and saute for 5 minutes.
   
   
2. Add the lentils with 1/3 of the stock and the bay leaf.
   It will spit and hiss a bit, because the pan is hot. Stir well and simmer gently until most of the water has boiled off. Add the lemon juice & rind.
   
   
3. Then add half the remaining stock. Stir well and simmer again.
   
   
4. Keep going until the lentils are well cooked and mushy. Add more water if they start to dry out too much. Remove the bay leaf. Season with salt and pepper, if needed.

Time From Cupboard-To-Table

Notes & Variations on Lemon Lentils

Experiment with herbs and spices, to create your own "signature dish" with this one.

You can keep it simple or jazz it up, depending what you fancy.

One of our favourite variations is to add 1 tablespoon fresh coriander leaves, chopped, at the end of cooking.

Veg Box Recipes Newsletter