From Everyday Easy: One Pot
Prep time: 10 minutes
Cooking time: 20-25 minutes
1 2/3 cups Du Puy Lentils, rinsed
1 carrot, peeled and diced
1 shallot or small onion, finely chopped
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
¾ cup Kalamata olives, pitted and chopped
3oz/85g goat cheese, crumbled
2 tbsp good quality extra virgin olive oil
Salt & freshly ground pepper to taste
Mixed baby green salad (optional)
1. Place the lentils, carrot, shallot, thyme and bay leaf in a saucepan with 5 cups of water. Ruth’s note: there’s no need to soak the dried lentils before cooking. Simmer for 20 minutes or until the lentils are tender.
2. Drain the lentils well, transfer to a serving bowl, and remove the thyme sprigs and bay leaf. Cool until lukewarm. Add the olives, goat cheese and olive oil and stir together. Season with salt and pepper and serve warm.
The book suggests serving with grilled spicy sausages, lamb chops or pork chops. I served it with roasted salmon. The leftovers were delicious as a simple cold salad.