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.
• 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!