Friday, 15 April 2011


I have been cooking with lentils this week. I have never really successfully used lentils before, except for split red lentils in soups and curries.

This week I made two recipes using puy lentils, purchased from my local Indian food store, and they were both so successful.

First I made this a delicious sausage, red wine and lentil dinner. I really recommend making it. Super easy, and so, so tasty. I used really good quality venison sausages from Lovat Venison, that I picked up from the Sunday markets. Really beautiful sausages that I thoroughly recommend.

I had way too many lentils left over that I needed to use up (next time I make that recipe, I possibly need to evaluate the quantity of lentils I cook!). So, I made a mince and lentil lasagna. It was a great success. It's fair to say, my previous experimentation with lentils have been nothing less than a debacle. However, this lasagna was so tasty!

I cooked up mince, garlic, onion and eggplant, added some tinned tomatoes, red wine and the leftover lentils and layered up the mixture with lasagna sheets and cheese sauce as per usual. The result was wonderful. Next time I am tempted to ditch the mince and just use the lentils!

No comments:

Post a Comment