• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3
MineralsCalcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 150 g onions , finely chopped

  3. 1 clove garlic , finely chopped

  4. 3 tsp chopped rosemary

  5. 200 g puy lentils , rinsed

  6. 1 x 400g canned chopped tomatoes

  7. 150 ml single cream

  8. pinch sugar

Instructions Jump to Ingredients ↑

  1. Pour the olive oil into a large saucepan over a medium heat, add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Stir in 1 teaspoon of the chopped rosemary and continue cooking for a further 5 minutes or until the onion is very soft and lightly golden.

  2. Add the lentils, tomatoes and 250ml of water, cover with a lid, bring to the boil, then reduce the heat and simmer for about 50 minutes or until the lentils are quite soft.

  3. Add the cream and remaining rosemary. Allow the cream to bubble for about 3 minutes, then season to taste with salt, pepper and sugar. Serve while still warm.


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