Lentils, Greens & Burrata

It’s almost spring.. but not quite. And as is the nature of my plate envy / greed / wanting everything I can’t have. At this time of year while I’m desperate for the season the change and blossom and provide, I get simultaneously nostalgic about everything I’m leaving behind, namely warm comfy simple couch food. Lentils are a very clever non seasonal ingredient, that in whatever form, always err on the side of comfy. 

And the most comfy thing about them is that you can make a big batch and they are willing and able to be adapted to every meal, until they’re gone. 

So first of all, lentils.

Serves 6-8 

500g puy lentils 

1 carrot

1 onion

1 stick celery

1 bay leaf

2 cloves garlic

olive oil

Salt and pepper

1.2l water

1. Finely chop all the vegetables.

2. Heat 2-3 tablespoons of olive oil and fry until soft and transparent, not browned. Rinse the lentils and add to the pan with the bay leaf, cooking for a couple of minutes until glossy, risotto rice style.

3. Add the water and bring to the boil, turn down to a simmer and cook for about 30 mins, stirring every now and then. The lentils should be soft, but formed, they will absorb almost all the water, but it should remain loose. Season with salt and pepper.

   Note: If you’re not consuming immediately, continue to taste and season, lentils consume seasoning like no ones business and need to be topped up regularly. 

So lentils, with spring greens and burrata. 

Serves 2

2 servings of cooked lentils

1 head spring greens, sliced

6 anchovy fillets

2 cloves garlic

Olive oil

1/2 tsp chilli flakes

Splash white wine

200g cooked rigatoni (optional)

1 burrata 

1/4 lemon

1. Fry the anchovy fillets and chopped garlic, until they become sort of a paste, add the chilli flakes.

2. Rinse the sliced spring greens and add to the pan with the white wine, stir. Put a lid on and steam until the greens are cooked. 

3. In a small pan, heat the lentils and cooked rigatoni with a couple of tablespoons of pasta cooking liquid and a lick of olive oil. Season to taste. 

4. Plate the lentils and pasta, followed by the greens and top with a torn ball of burrata, a sprinkle of chilli flakes, squeeze of lemon and more olive oil.