Inspired by a trip to Duck and Waffle where I blissfully ate their incredible puy lentils with toasted buckwheat, spinach puree, sweet onion, organic yoghurt, miso and nasturtiums – accompanied by a spectacular view across London. This is 100% less fancy than that, but still delights with maximum flavour and deliciousness.
- 1 tbsp butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 clove garlic, minced
- 150g puy lentils
- 350 ml veg stock
- 1 tsp white miso
- 1 sprig thyme
- 1 bay leaf
- 1 onion, finely sliced
- 1 tbsp butter
- 1 pinch sugar
- 1 tbsp red wine vinegar
- Handful chopped parsley
- 100g baby spinach
- Plain yoghurt
- Heat 1 tbsp butter in a saucepan over a medium heat
- Tip in the diced onion, carrot, celery and garlic, stir and cook until beginning to caramelise
- Add the puy lentils and stir in the stock and miso. Add the thyme and bay leaf
- Bring to the boil, turn down to a simmer, cover and cook for 30 mins until lentils are soft
- While the lentils cook, cook the sliced onion slowly in butter with a pinch of salt and sugar until golden brown
- When the lentils are soft, stir in the caramelised onions, red wine vinegar, spinach and parsley and heat through
- Serve with a spoonful of plain yoghurt on top. This is amazing alongside roast veg and/or roast chicken
Sophie cooks 