Puy Lentils with Porcini and Thyme using Dried 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
- 15g Dried Porcini Mushrooms
- 250g Dried Puy Lentils
- 750ml water
- 2 garlic cloves, peeled & finely chopped
- 1 tsp vegetable stock powder
- 2 tbsp extra virgin olive oil
- 2 heaped tbsp fresh thyme leaves or 2 heaped tsp dried
- Salt and freshly ground black pepper
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1.Soak the porcini in the boiling water for 5 minutes. Strain the porcini through a sieve into a medium sized saucepan. Chop the porcini finely then add them to their soaking liquid in the pan.
2.Add the Puy lentils, garlic, vegetable stock, extra virgin olive oil and thyme. Bring to the boil. Put a lid on the pan. Simmer gently over a low heat for 20-25 minutes until the lentils are just cooked, but still slightly firm in the centre.
3.Season the lentils to taste then put the lid back on. Leave the lentils to sit for 5 minutes, this is like resting meat, the heat gets right to the heart of each lentil and finishes cooking them perfectly.
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