Puy Lentils with Porcini and Thyme using Simply Cooked Puy Lentils
Puy lentils have a natural affinity with porcini; in this recipe, the dried mushrooms add flavour and provide a stock to simmer the lentils in. Thyme’s robust flavour makes it a natural partner for the lentils and porcini, the quantities I’ve used here are for you to taste everything harmoniously, if you want a stronger taste of thyme or porcini, simply add more. These lentils can be eaten as they are in the same way you’d eat a risotto, or with Parmesan, cheddar and/or an egg on top, you can combine the lentils with sautéed mushrooms, or a mixture of vegetables – a cold weather favourite of mine is squash, sun-dried tomatoes and chestnuts. The lentils are also brilliant on the side of sausages, bacon, chorizo, roast duck, lamb and beef, mackerel, roast cod or gurnard and hot smoked haddock.
By Alex Mackay
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 10g Dried Porcini Mushrooms
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 300ml boiling water from your kettle
- 1 garlic clove, peeled and finely chopped
- Half a tsp vegetable stock powder
- 2 tbsp extra virgin olive oil
- 1 heaped tbsp fresh thyme leaves (or 1 tsp dried)
- Salt and freshly ground black pepper
1.Soak the Porcini in the boiling water for 5 minutes. Strain the Porcini through a sieve into a medium sized saucepan.
2.Chop the Porcini finely then add them to their soaking liquid in the pan.
3.Add the garlic, vegetable stock powder extra virgin olive oil and thyme. Bring to the boil. Add the Puy lentils, bring back to the boil, then simmer rapidly, stirring frequently for 3-4 minutes until the lentils have absorbed most of the water. Season to taste and the lentils are ready.
4. Add a fried egg for a quick and healthy lunch or dinner.
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