Name: Chilli & tangerine braised lentils
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 4 tbsp olive oil; 1 carrot finely chopped; 1 onion finely chopped; 1 celery stick, finely chopped; 2 red chillies deseeded, finely chopped; 2 garlic cloves finely chopped; 450g dried Puy lentils rinsed; 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed; juice 6 tangerines plus zest of 3; 2 tbsp crème fraîche; 1 bunch flat-leaf parsley chopped

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Chilli & tangerine braised lentils

Chilli & tangerine braised lentils

Maria Elia

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Serves 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 5 out of 5.6 ratingsRate

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Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

Healthy

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Ginger beer & tangerine glazed ham

A star rating of 4.6 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 carrot

finely chopped
1 onion

finely chopped
1 celery

stick, finely chopped
2 red chillies

deseeded, finely chopped
2 garlic cloves

finely chopped
450g dried Puy lentils

rinsed
1.2l hot ham

cooking liquor (see 'Goes well with'), plus extra if needed
juice 6 tangerines

plus zest of 3
2 tbsp crème fraîche
1 bunch flat-leaf parsley

chopped

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Nutrition: per serving

kcal269
fat9g
saturates2g
carbs35g
sugars7g
fibre6g
protein15g
salt1.49g

low

Method

step 1

Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
step 2

Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.

Recipe from Good Food magazine, December 2010

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A star rating of 5 out of 5.6 ratings

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