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Take 5 Ingredients
by James Tanner

This lentil recipe works particularly well with oily fish but I have included it in the vegetarian section of this book because it tastes great on its own.
Serves 4


    • 1¾ cups puy lentils, soaked overnight in water
    • 1 tablespoon olive oil
    • 2 garlic cloves, peeled and crushed
    • 2 tablespoons soy sauce
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon Worcestershire sauce
    • crushed sea salt and freshly ground black pepper


Drain the soaked lentils. Bring a large pan of salted water to a boil and add the lentils. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes until cooked (the lentils should be soft). Remove from the heat and drain through a fine sieve. Set aside.

Heat the olive oil in a large non-stick pan over low heat, add the garlic, and cook for 1 minute until softened but not colored. Add the lentils to the pan with the soy sauce, balsamic vinegar, and Worcestershire sauce. Cook, stirring, over medium heat for 4 minutes.

Season with crushed sea salt and freshly ground black pepper Before serving.

For the purist vegetarian who doesn't eat Worcestershire sauce, keep this quick recipe to 4 main ingredients!


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