I very rarely experiment with French cuisine and recipes, often because there seems to be few inspiring veggie versions of traditional French recipes. This, however worked out really well, and resulted in a very filling and satisfying meal in itself, rather than just a side dish. It’s definitely a country I need to do more research on…
3 large red onions, finely chopped
4 tbs extra virgin olive oil
3 garlic cloves, crushed
½ tsp turmeric
1 tsp ground cinnamon
The seeds from 6 cardamom pods, lightly crushed
400g Puy lentils, rinsed
850 ml good quality vegetable stock from bouillon
1 x 400g tin of chopped tomatoes
a large handful of fresh coriander leaves, chopped
a large handful of fresh parsley leaves, chopped
1. Add the oil to a large, heavy saucepan on a medium heat and add the onions and garlic and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft.
2. Stir in all the spices and gently fry for a further 2 minutes before adding the lentils, tomatoes and stock, before bringing to the boil. Reduce the heat and simmer for 15-20 minutes.
3. Season the mixture well and stir in the chopped herbs.
4. Serve immediately with rice, bread or a side salad.