Mustard lentils

Mustard lentils

By
From
Taste of Australia
Serves
4 as a side
Prep
10 mins
Cooking time
20 mins
Photographer
Stuart Scott

Lentils are such a versatile pantry staple. I first developed this recipe to go with salmon, but it’s equally good with poultry or meat, or as a vegetarian main course.

Ingredients

Quantity Ingredient
150g french-style lentils
1 tablespoon extra-virgin olive oil
1 carrot, finely diced
1 leek, thinly sliced
1 garlic clove, finely chopped
1 tablespoon finely chopped chives
2 tablespoons flat-leaf parsley leaves
1 tablespoon baby capers, rinsed and drained
1 tablespoon dijon mustard
1/2 lemon, juiced, or to taste
1/2 teaspoon cayenne pepper
salt
freshly ground black pepper
200g baby english spinach leaves

Method

  1. Place the lentils in a medium saucepan, cover with water by 5 cm and bring to the boil. Reduce the heat and simmer for 10 minutes or until the lentils are tender. Drain.
  2. Heat the oil in a large frying pan to medium, add the carrot and cook for 5 minutes. Add the leek and cook for a further 3 minutes. Add the garlic and cook for an additional minute. Add the drained lentils, chives, parsley, capers, mustard, lemon juice and cayenne pepper and mix well. Season to taste with salt and pepper. Stir through the baby English spinach leaves until just wilted and serve.

Wine

  • Try a lighter style of red wine, like pinot noir, sangiovese or barbera.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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