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Herby Puy Lentil Conchiglie with a Black Garlic Gremolata and Crunchy Breadcrumbs

Herby Puy Lentil Conchiglie with a Black Garlic Gremolata and Crunchy Breadcrumbs

Lentils are an excellent source of protein and together with the pasta, make a satisfying main meal. The combination of fresh herbs and seasonal vegetables, make this a real winter warmer! You will probably have leftovers for lunch the next day, which is great, as this dish is also delicious when eaten cold.

I served this with a choice of gremolata or crunchy breadcrumbs but these are both optional. Alternatively have both!

By @Fastfoodmystyle

 

  • Serves 2

  • 30 Minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Puy Lentils

Ingredients

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
  • 1 small brown onion (approx. 150g), diced
  • 2 sticks celery, diced
  • 125g carrots, diced
  • 85g cavolo nero, stalk removed & shredded
  • 2 cloves garlic, minced
  • 75ml red wine
  • 5g each of sage, thyme & rosemary, finely chopped
  • ½ litre of vegan beef stock/vegetable stock
  • 200g conchiglie rigati pasta
  • oil/salt/pepper

For the gremolata

  • 1 clove black garlic
  • ½ clove garlic, minced
  • Zest of a lemon
  • 20g flat leaf parsley
  • A glug of Extra Virgin Olive Oil
  • Sea Salt & Black Pepper

For the crunchy breadcrumbs

  • 1 clove black garlic, made into a paste
  • 2 tbsp lemon juice
  • 10g flat leaf parsley, finely chopped
  • 40g panko breadcrumbs
  • oil

Instructions


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  1. Bring a large pan of water to the boil for your pasta and whilst it comes to the boil, you can prepare the lentil sauce.
  2. Gently warm 2 Tbsp oil in a deep frying pan.
  3. Add the onion, carrot and celery to the warmed oil and gently cook on a medium heat for 5 mins.
  4. After 5 mins add the minced garlic and a pinch of salt. Stir gently and cook for a further 5 mins.
  5. Add lentils and wine. Turn heat up slightly and let the lentils cook for 3-5 mins.
  6. Add the herbs, stock and cavolo nero. Stir gently and cook on a medium heat for around 10 mins. Meanwhile cook the pasta according to the instructions on the packet.
  7. When the pasta is ready, drain but reserve a ladleful of water and add this to the lentil mixture. Pour the pasta back into the pan.
  8. Taste the lentils and season. Add in the crème fraiche and further season if needed. Stir well and then add it to the pasta.
  9. Pour the pasta into deep bowls and eat immediately, or top with either the gremolata or breadcrumbs or even both!

 

For the Gremolata

  1. Chop all ingredients, except for the oil. together until the parsley is very fine. Put into a small bowl and add the oil. Stir. This will keep in the fridge for a few days.

For the Crunchy Breadcrumbs

  1. Heat the oil in a small pan and add the ingredients. Stir continuously until the breadcrumbs start to go golden. Take them out of the pan and drain on a piece of kitchen towel.

 

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