LENTIL AND PEA CASSEROLE

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

1 brown onion, finely diced 1 car­rot, finely diced 4 cloves gar­lic, minced 4 sprigs thyme, chopped 2 Tbsp ex­tra vir­gin olive oil 1½ cups small green puy lentils, washed 4 cups chicken stock sea salt flakes and freshly-milled black pep­per 2 cups green peas

Method

1 Saute the onion, car­rot, gar­lic and thyme in live oil for 5 min­utes, un­til soft­ened. Add the lentils and stock, then bring slowly to a sim­mer. Cook for 45 min­utes, then add the peas, season with salt and pep­per and cook for a fur­ther 3 min­utes. Serve.

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